Air Fryer Crispy Chickpeas That Stay Crunchy for Days
Perfectly spiced, ridiculously crunchy air fryer crispy chickpeas in 25 minutes, no soaking required, and they stay crispy for days in an airtight container.
Equipment
- Air Fryer
- Colander
- Mixing bowl
- Airtight Container
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Flaky salt, for finishing
Instructions
- Rinse the chickpeas under cold water and drain well. Pat them thoroughly dry with a clean kitchen towel, removing any loose skins.
- In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, and a pinch of salt until evenly coated.
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Spread the chickpeas in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until golden brown and firm.
- Let the chickpeas cool in the basket for 5 minutes (they crisp up further as they cool). Transfer to a bowl and toss with flaky salt. Serve immediately or store in an airtight container.
Notes
For maximum crunch, dry the chickpeas extremely well before cooking. Avoid overcrowding the basket; cook in batches if needed. Cool completely before storing to prevent steam from softening them. If they lose crunch, reheat in the air fryer at 350°F for 2-3 minutes.