Crispy Air Fried Chickpeas
Tinned chickpeas turned into a crunchy snack with smoked paprika and garlic. Naturally gluten free, ready in about 20 minutes, and dangerously easy to eat the whole bowl in one sitting.
Equipment
- Air fryer
- Mixing bowl
- Clean tea towel (or kitchen paper)
Ingredients
- 1 tin 400g chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic granules
- ¼ tsp sea salt
- pinch chilli flakes optional
- pinch ground cumin optional
Instructions
- Drain and rinse the chickpeas, then dry them really well with a clean kitchen towel. This is the bit that matters. Wet chickpeas steam instead of crisp, so get them as dry as you can.
- Tip them into a bowl with the olive oil, smoked paprika, garlic granules and salt. Add the chilli or cumin now if you're using them. Toss until everything's evenly coated.
- Spread the chickpeas in a single layer in the air fryer basket. Cook at 200°C for 12 to 15 minutes, giving the basket a good shake halfway through so they colour evenly.
- Let them sit for 2 to 3 minutes once they're out. They firm up and get crunchier as they cool.
Notes
Flavour swaps: curry powder for something warmer, za'atar if you want it a bit fancy, or cinnamon and a little sugar for a sweet version.
Storage: honestly they're best the same day while they're still crunchy. They'll keep in an airtight container for a couple of days but they do soften, so a quick blast back in the air fryer brings them round.