Air Fryer Reference
Crispy Chickpeas
appetizer · fresh
- Temperature
- 390 °F
- 199 °C
- Total time
- 15 min
- 1 can (15 oz) chickpeas
- Shake at
- 8 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Chickpeas are deeply golden-brown and audibly crunchy when bitten; no soft centres remain; a few may be near-mahogany — those are the best.
Oil & seasoning
Toss with 1 tablespoon olive oil after drying. Add spices only at the halfway shake — earlier and they burn.
Season with: salt, smoked paprika, garlic powder, cumin, cayenne (at halfway shake).
Watch out for
- Pat the chickpeas extremely dry — roll them between two paper towels and let them air-dry for 10 minutes. Surface moisture is the single reason chickpeas fail to crisp.
- Rub the skins off the dried chickpeas before cooking for extra crunch. Most skins slip off easily after the drying step.
- Add spices at the halfway shake, not the start. Spices added at minute 0 burn black by minute 8.