Roasted chickpeas in the air fryer are one of the easiest snacks you can make from a couple of cans from the pantry. The chickpeas are rinsed, patted completely dry and tossed in a little olive oil before they are roasted in a single layer at 200 °C. After 15 minutes in the basket they are golden and firm, and then they are tossed with smoked paprika, cumin, garlic powder and salt.
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The order is what matters. The spices go on only once the chickpeas have finished roasting, because otherwise they burn and turn bitter. The crispiness comes last as well: the chickpeas only really crunch once they have cooled for 10 minutes on a serving dish. Here you will find my method, the typical mistakes and ideas for serving.
Estimated reading time: 4 minutes
Table of Contents
Why I love roasted chickpeas in the air fryer
Canned chickpeas are cheap, and with just six ingredients you have a snack that can hold its own against both crisps and salted nuts. The chickpeas get a thin, crispy shell and a nutty flavour, while smoked paprika and cumin give a warm, spicy aroma. They are also both vegan and gluten-free, so most people around the table can join in.
The recipe serves four, and the work is manageable: 10 minutes of preparation, 15 minutes in the basket and 10 minutes of cooling.
What makes the air fryer better than the oven?
Canned chickpeas are moist, and that moisture has to go before they can turn crispy. In the air fryer, the hot air blows closely around every single chickpea, so the surface dries quickly and starts to roast. In the oven the space is larger and the airflow weaker, so it typically takes longer to reach the same result. You also avoid heating a whole oven for a single bowl of snacks.
My kitchen test of roasted chickpeas
I tested the roasted chickpeas in my Cosori Dual Blaze, preheated to 200 °C. It has a single basket with heating elements both above and below, so the chickpeas get heat from both sides. I still shake the basket thoroughly after 5 and 10 minutes, because they need to be moved around to roast evenly. After 15 minutes they were golden and felt firm and dry on the surface. A few popped along the way, and that is completely normal.
Straight from the basket they were still a little soft in the middle, and that is how they should be. The real crispiness only came once they had been spread out on a serving dish for 10 minutes. If they still feel soft on the surface after the 15 minutes, give them 2-3 more minutes at 200 °C. If you have a smaller air fryer, roast them in two batches so they can lie in a single layer.
Dry chickpeas are the whole secret. Give them a few minutes on the tea towel after you have patted them dry, so they roast instead of steam.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is wet chickpeas. If they go straight from the colander into the basket, they turn soft and chewy, so spread them out on a clean tea towel and pat them completely dry. Also remove the loose skins, because they fly around in the hot air and quickly turn dark. The second mistake is seasoning too early. Smoked paprika, cumin and garlic powder cannot take a quarter of an hour in the hot air. They turn dark and bitter. Mix them in advance, and toss them with the chickpeas as soon as they come out of the basket. The thin film of oil makes the spices stick. The third mistake is overfilling the basket. If the chickpeas lie in several layers, they roast unevenly, so spread them in a single layer and shake the basket thoroughly along the way.
How to serve roasted chickpeas
The chickpeas are best on the same day, while they are at their crispiest. Here are my favourite ways to use them:
- As a snack in a bowl for movie night or a drink before dinner
- As a crunchy topping on a green salad instead of croutons
- On top of a creamy soup just before serving
- Sprinkled over a dish of hummus with a little extra olive oil
Storage and reheating
Roasted chickpeas are crispiest on the same day. Let them cool completely before you store them, because if you put them in a closed container while they are still warm, the steam makes them soft. Leftovers can be stored in the fridge for up to 2 days. They lose some of their crispiness, but you can crisp them up again in the air fryer at 170 °C for 3-4 minutes. They are not suitable for freezing.
Roasted chickpeas in the air fryer need nothing more than canned chickpeas, a little oil and spices from the drawer. Remember the three things that make the difference: dry chickpeas, a single layer in the basket and the spices last. You will find the recipe with quantities and all the steps below.
FAQ
It is most often because the chickpeas were too wet or the basket was too full. Pat them completely dry, roast them in a single layer, and let them cool for 10 minutes on a serving dish. They get crispier as they cool.
Yes. Try curry and a little chilli, dried oregano and finely grated lemon zest, or cinnamon and a little sugar for a sweet version. Always toss the spices in at the end, so they do not burn.
Recipe
Roasted chickpeas in the Air Fryer
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Shopping list
Ingredients
How to make it
Preparation
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Spread the chickpeas in a single layer in the basket and roast them at 200 °C for 15 minutes. Shake the basket well after 5 and 10 minutes so they roast evenly.
- Check that the chickpeas are golden and feel firm and dry on the surface. Give them 2-3 more minutes at 200 °C if they are still soft.
Serving
Our notes for the recipe
Dry chickpeas are the whole secret. Pat them dry thoroughly, and ideally let them air-dry for a few minutes on the tea towel before they get any oil, because wet chickpeas steam instead of roasting. Peel off the loose skins, as they quickly turn dark and swirl around in the basket. A few chickpeas may pop along the way, and that is completely normal. Spices last:
Smoked paprika, cumin and garlic powder burn and turn bitter if they are roasted with the chickpeas from the start. So toss them in only once the chickpeas come out of the air fryer hot. That way the spices cling to the thin film of oil. Crispiness:
The chickpeas are still a little soft in the middle when they are done roasting. They get crispier as they cool, so give them those 10 minutes on the serving dish. Eat them the same day, and do not put them in a closed container while they are still warm, because then the steam makes them soft. Variation:
Swap the spices to taste. Try curry and a little chilli, dried oregano and finely grated lemon zest, or cinnamon and a little sugar for a sweet version. Always toss the spices in at the end. Serving:
Serve the chickpeas as a snack in a bowl, or use them as a crunchy topping on salads, soups and hummus. Portion size:
The chickpeas need to lie in a single layer to get crispy. If your air fryer is smaller, you can make them in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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