Crispy Air Fryer Chickpeas with Cumin (Printable Version)

Perfectly crispy air-fried chickpeas seasoned with cumin, paprika, and garlic. A quick vegan snack ready in 20 minutes.

# What You'll Need:

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1 tablespoon olive oil

03 - 1 teaspoon ground cumin

04 - 1/2 teaspoon smoked paprika

05 - 1/2 teaspoon garlic powder

06 - 1/4 teaspoon salt

07 - 1/4 teaspoon black pepper

01 - Pat the drained chickpeas thoroughly dry with paper towels and remove any loose skins for maximum crispiness.

02 - In a medium bowl, toss chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

03 - Preheat the air fryer to 400°F for 2 minutes.

04 - Place the seasoned chickpeas in a single layer in the air fryer basket.

05 - Air fry for 12 to 15 minutes, shaking the basket every 5 minutes, until chickpeas are golden and crispy.

06 - Allow to cool slightly before serving. Enjoy warm or at room temperature.

01 -

These chickpeas satisfy that desperate need for something crunchy without the guilt that usually follows reaching for a bag of chips.
You can customize the spice blend endlessly once you master the basic technique - I sometimes make them differently three times in a single week.

02 -

Removing the loose chickpea skins might seem fussy but makes an enormous difference in the final crispiness factor.
These are at peak crunch level the day you make them - they gradually soften over time no matter how you store them.

03 -

For the absolute crispiest results, spread the chickpeas on a towel to air-dry for 30 minutes before seasoning and cooking.
The sweet spot for my air fryer is exactly 14 minutes, but yours might vary - when they rattle like pebbles when you shake the basket, theyre done.