Name: Chickpeas in the airfryer (crispy snack – 3 flavors)
Total time: 25 min
Yield: 4 servings
Ingredients: Base; 480 g canned chickpeas (2 cans, drained and rinsed); 15 ml olive oil or rapeseed oil; 5 g soli; Flavor 1: Smoked paprika & chili (BBQ vibe); 3 g smoked paprika; 1 g chili flakes (optional); 1 g pepper; Flavor 2: Curry & lemon (slightly “oriental”); 3 g curry powder; 5 ml lemon juice (add after baking); Flavor 3: Garlic & herbs (most “addictive”); 2 g garlic powder; 2 g dried parsley or oregano

Chickpeas in the airfryer (crispy snack – 3 flavors)

Chickpeas in the air fryer are exactly the snack that saves the evening when you want something crispy but don’t want to binge on chips. From a can you can make “crunchies” in minutes to nibble on during a movie, add to a salad instead of croutons, or sprinkle on soup for extra texture. And because chickpeas are flavor-neutral, one batch can handle three different seasonings – just divide and season after baking. The hardest part? Really drying the chickpeas. After that it’s easy.

⏱ 25 min● easy♨ 4 servings

Step by step

Instructions

0 z 6

1Step 1Drain the chickpeas into a colander, rinse with cold water and let them drain well. Then spread them on a towel or several paper towels and dry thoroughly. Really thoroughly – the chickpeas must be dry, otherwise they’ll be soft rather than crispy. For extra crispiness, let them air-dry for another 5 minutes after drying.
2Step 2Put the dried chickpeas into a bowl, add oil and salt and toss so the oil coats every pea. Don’t add spices yet (especially paprika and curry) – some spices tend to burn in an air fryer. It’s best to add part of the seasoning after baking, when the spices will stick nicely to the hot oil on the surface.
3Step 3Preheat the airfryer to 200 °C. Put the chickpeas into the basket ideally in a single layer (or as thin a layer as possible). Bake for 12–15 minutes at 200 °C and shake the basket every 4–5 minutes so the chickpeas roast evenly. Toward the end watch them closely – chickpeas can go from “almost” to “burnt” in a few minutes.
4Step 4Once the chickpeas are golden and dry and crunchy on the surface, pour them into a bowl. Now the fun part: divide them into three equal portions into three bowls and season according to the flavors:
5Step 5In the first bowl toss the chickpeas with smoked paprika, pepper, and chili flakes. In the second bowl sprinkle them with curry powder and only at the end squeeze a few drops of lemon juice (just a couple drops so they don’t get soggy). In the third bowl mix the chickpeas with garlic powder, dried herbs, and pepper.
6Step 6Let the chickpeas rest for 2–3 minutes – they’ll crisp up even more as they cool. Serve immediately as a snack, or sprinkle them over a salad or soup instead of croutons. If you have leftovers, store them in an open bowl or a paper bag – in a closed container they will become soggy.

Kitchen tip

The crispiest chickpeas come from drying them as much as possible and not overfilling the basket. For ultimate crispness, after the first bake return the chickpeas to the airfryer for another 2–3 minutes at 200 °C — that extra finishing bake makes a big difference.

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Nutritional values

Energie~210 kcalProteins~10 gSacharidy~28 gTuky~6 g

Chickpeas in the airfryer (crispy snack – 3 flavors)

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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