How I Fell for Crunchy Chili Chickpeas in the Air Fryer
Let me set the scene: a cold, rainy afternoon, my stomach rumbling, and a can of chickpeas I’d bought for a salad (which, honestly, never happened). I’d just gotten an air fryer—one of those gadgets I was sure would collect dust—and I decided, why not try to make those crunchy chickpeas I keep seeing everywhere? Long story short, my kitchen smelled like a spice bazaar and, after a little trial and error (and maybe a few chickpeas flying out of the basket), I had my new favorite snack. My dog tried to get in on the action, but no luck for him.
Why You'll Want to Make These (Again... and Again)
I make these whenever I want something crunchy without all the fuss (or guilt—I mean, they’re chickpeas!). My family goes a bit bonkers for them, especially when I toss in extra chili powder. Oh, and if you’ve ever tried baking these and they ended up kind of chewy and weird? The air fryer fixes that. I do get frustrated when I forget to dry the chickpeas properly (they never crisp up quite right then), but hey, nobody’s perfect.
What You'll Need (Substitutes Welcome!)
- 1 can (400g, give or take) chickpeas, drained and rinsed (I sometimes use dried chickpeas I've cooked myself, but... canned saves time)
- 1-2 tablespoons olive oil (Sunflower oil works too, or avocado if you’re feeling fancy!)
- 1 teaspoon chili powder (Paprika works if you want less heat; I even tried smoked paprika once and didn't regret it)
- ½ teaspoon ground cumin (My grandmother always insisted on the whole seeds, but honestly, pre-ground works fine)
- ¼ teaspoon garlic powder (Or skip it; sometimes I do)
- ½ teaspoon salt (I eyeball it every time)
- Optional: pinch of cayenne, black pepper, or a squeeze of lime at the end (I get wild with the lime sometimes)
How I Actually Make These
- First up—drain and rinse those chickpeas. Pat them dry with a kitchen towel (or paper towel if you must). If there’s a bit of skin left, don’t worry; I never bother picking them all off.
- Toss the chickpeas in a bowl with the oil, chili powder, cumin, garlic, and salt. I use my hands for this, but a spoon’s fine. (This is usually when I taste a chickpea or two...)
- Preheat your air fryer to 200°C (400°F), but honestly, I forget sometimes and just throw them in. It still works.
- Spread the chickpeas in the basket in a single-ish layer. If it’s a bit crowded, shake halfway through.
- Air fry for about 12 to 15 minutes, giving the basket a good shake halfway. Don’t freak out if some start making popping noises; that’s just chickpeas being dramatic.
- Check them at 12 minutes. If they’re golden and crunchy, you’re good. If not, go a few minutes longer, but watch out—they can turn from crisp to charcoal fast.
- Let them cool a few minutes (they get crunchier as they cool, which surprised me the first time).
Random Notes I Learned the Hard Way
- If you don’t dry the chickpeas enough, they steam instead of crisp. (Learned that the soggy way.)
- Spices can clump—mix with oil first. Or just accept a couple super-spicy chickpeas; it’s kind of fun.
- They smell incredible, but don’t dive in straight away. They’re lava-hot for the first couple minutes!
Variations (Including One That Totally Flopped)
- I once tried adding a cinnamon-sugar mix instead of chili spices. Let’s just say... not my best idea. Stick to savory, trust me.
- Lemon zest is great if you’re after something zingy.
- If you want smoky, go all in on smoked paprika and a dash of liquid smoke (just a tiny bit though!).
- For herby vibes, rosemary and thyme are lovely, though my kids aren’t fans of green flecks.
The Gear I Use (And What to Do if You Don't Have It)
Obviously, an air fryer. If you don’t have one, you can try the oven at a high temp (220°C/425°F), but it takes a bit longer—plus, mine always comes out less crunchy. I’ve even heard some folks make these on the stovetop in a skillet. Haven’t tried that myself, but let me know if you do!
Keeping Them Fresh (Sort Of)
Supposedly, you can store these in an airtight container for a few days. But honestly, in my house, they never make it past the first day. If, by some miracle, you have leftovers, keep them uncovered to avoid sogginess (just don’t tell my mother—she swears by airtight).
How I Like to Serve Them
I’m all about eating them straight up with a cold drink. Sometimes I throw a handful on salads, which makes me feel like I’ve got my life together. My cousin tops her soups with these—if you haven’t tried that, you really should. Movie night? Way better than popcorn, if you ask me.
Things I Learned Not to Do (Pro Tips, Sort Of)
- Don’t rush the drying step. I once skipped it and ended up with sad, chewy chickpeas. Never again.
- If you overfill the air fryer, they don’t crisp up. I’m too lazy to do batches sometimes, but it really does make a difference.
- Watch them closely at the end. They go from perfect to burnt faster than you’d think. Actually, I find it works better if you underdo them a touch and let them finish crisping while they cool.
FAQ (Yep, People Have Actually Asked Me These)
- Can I use dried chickpeas instead of canned? You can, but you’ll need to soak and cook them first. I’ve done it; honestly, canned is just easier, especially when you’re peckish.
- Why aren’t mine crunchy? It’s probably too much moisture or crowding the basket. Or maybe you’re just hungry and tried them too soon (guilty as charged!).
- How spicy are these? Up to you—add more or less chili powder, or swap in smoked paprika for a milder kick.
- What’s your favorite brand of chickpeas? I’ve used everything from store brand to fancy organic. No real difference, to be honest. If you like reading about chickpeas, Food52 has a good guide.
- Can I double the recipe? Well, you can, but you’ll probably need to do it in two batches unless you’ve got one of those massive air fryers. I don’t, so I suffer through it.
- Oh, and if you want to check out some creative spice blends, I like this rundown from Bon Appétit—I’ve borrowed a few ideas!
Anyway, if you give this a try, let me know how it turns out—or if you invent a wild new flavor that actually works. Maybe you’ll inspire my next kitchen experiment (that cinnamon sugar one is still haunting me, though).
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
-
1Pat the chickpeas dry thoroughly with paper towels to remove excess moisture.
-
2In a mixing bowl, toss the chickpeas with olive oil, chili powder, smoked paprika, garlic powder, cumin, sea salt, and black pepper until evenly coated.
-
3Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
4Spread the seasoned chickpeas in a single layer in the air fryer basket.
-
5Air fry for 15-18 minutes, shaking the basket halfway through, until the chickpeas are golden and crispy.
-
6Let the chickpeas cool for a few minutes before serving for maximum crunch.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!