Air Fryer Chickpeas
Crispy and nutritious, air fryer chickpeas are very low in calories, making them a good replacement for calorie-laden chips or nuts. So good on salads, too!
Ingredients
- 1 can 16 oz. chickpeas, rinsed, drained, and dried (see note)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon coarse ground black pepper
Instructions
- Heat air fryer to 400ºF. In medium sized bowl, toss chickpeas with oil, salt, garlic powder, paprika, onion powder, and black pepper.
- Pour chickpeas into air fryer basket, spreading them out as much as possible.
- Cook for 12 minutes, shaking 2 or 3 times during cooking time to ensure even cooking.
Notes
For best results: Before frying, air dry chickpeas on a lint free towel for at least an hour. Or quick dry them in the air fryer for 5 minutes, pour into a bowl with oil and seasonings, mix well, and continue to fry as directed.
Flavor Variations:
- Cheesy Italian chickpeas: Omit the smoked paprika. Instead mix in a tablespoon or two of grated Parmesan cheese (don't be afraid to use the green can Parmesan, the crumbly texture adheres well to the chickpeas). Add a ½ teaspoon of dried oregano or Italian seasoning, too. Air fry as directed.
- Ranch chickpeas: Omit all the seasonings and add 2 tablespoons of ranch seasoning to the chickpeas and olive oil. Air fry as directed.
- Salt and vinegar chickpeas: Omit the seasoning, instead stir the chickpeas and oil with a tablespoon of white vinegar and 1 teaspoon salt. Air fry as directed.
- Curry chickpeas: Use melted coconut oil instead of olive oil, and add 1 teaspoon curry powder to the seasoning mix, omitting the smoked paprika.
- Buttery chickpeas:A dding a couple teaspoons of nutritional yeast to any of the recipes will yield a somewhat buttery or cheesy flavor.