Crispy Roasted Chickpeas
Crispy Roasted Chickpeas are made with canned chickpeas, olive oil, cumin, and smoked paprika; air fry at 400°F for 15 minutes until golden and crunchy.
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Method
- 1
Drain and rinse chickpeas. Pat completely dry with paper towels — roll them around to remove skins that slip off.
- 2
Toss with olive oil only (add seasonings after cooking).
- 3
Air fry at 400°F for 13-15 minutes, shaking every 5 minutes, until golden and crunchy.
- 4
Toss hot chickpeas with cumin, paprika, garlic powder, salt, and cayenne immediately.
- 5
Eat within a few hours for best crunch. They soften as they sit.
Pro tip. Season AFTER cooking, not before — wet seasonings prevent crisping. The drier the chickpeas before cooking, the crunchier they'll be. Remove any loose skins.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 140 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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