Crispy Air Fryer Chickpeas are a quick and healthy snack and work well as a gluten-free topping for salads, soups and noodle bowls. You need just a few ingredients and less than 25 minutes to make these crispy chickpeas in your air fryer.
Prep Time:5 minutes
Cook Time:18 minutes
Total Time:23 minutes
Yield:1.5 cups 1x
1 can (540 ml) no-salt added chickpeas
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Drain and rinse the chickpeas and gently pat them dry using a paper towel or clean dish towel. (See note below if you’d like to remove the skins).
In a medium-sized bowl, add the chickpeas, oil, salt and garlic powder. Toss everything together until the chickpeas are well coated.
Add the chickpeas to the air fryer basket in a single layer and air fry on 350F for 15-18 minutes, stirring or tossing after 8-9 minutes. The chickpeas are ready when they’re browned and crispy. If they’re still soft in the middle, air fry them for another few minutes.
Serve immediately or within a few hours.
If you want to remove the skins, gently rub the chickpeas between two dish towels until the skins loosen. Pick out the skins and discard them.
I use a Cuisinart air fryer/convection/toaster oven. Depending on the make and model of your air fryer, you may need to adjust the cook time or temperature slightly.
The recipe calls for no salt added chickpeas. If you use chickpeas with added salt, you may wish to reduce the amount of salt you use in this recipe.
I use extra virgin olive oil for air frying, but you can use other types of oil such as avocado or canola.
These crispy chickpeas are best enjoyed right away, or within a few hours. If you’re making them in advance or have some leftover, just note that the chickpeas will loose some of their crispiness the longer they are stored.