Air fryer recipe · Snacks
Crunchy Spiced Chickpeas
Addictive shatter-crisp chickpeas dusted with cumin, paprika, and a kick of sumac.
- 20 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 265kcal
- 8.9 gprotein
- 27.6 gcarbs
- 14.2 gfat
- 7.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked chickpeas2 cups
- Olive oil1 tbsp
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Sumac1 tsp
Method
Dry thoroughly
Rinse the chickpeas, then roll them on a clean towel until they are completely dry, rubbing off any loose skins as you go. Dryness is the single biggest thing that decides whether they turn out crunchy or chewy.
Light coat of oil
Toss the chickpeas with just the olive oil for now and hold the spices back. Spices added this early tend to scorch and turn bitter before the chickpeas have had time to crisp up.
First crisping
Spread them in a single layer so the hot air can drive off their moisture. Shake the basket every few minutes to keep them rolling, which browns them on all sides instead of just the bottom.
Season near the end
Once the chickpeas look golden, toss them with the cumin, paprika, sumac, and a pinch of salt. Adding the spices now lets the leftover heat wake up their aroma without letting them burn.
Air-fry to crunch
Finish at 190°C for 15 min in total, shaking two or three times along the way. They are perfect when they rattle in the basket and sound hollow and crisp as they land.
