Comida de la nevera
Crispy Air Fryer Chickpeas
Canned chickpeas turn wonderfully crisp with a light starch coating, smoked paprika and garlic. This easy air fryer snack is warm, savoury and budget-friendly, with enough crunch for movie night and enough flavour to scatter over salads or creamy soup.
What you'll need.
- 1 can chickpeas (about 400 g), drained
- 2 tbsp cornstarch
- 1 tsp smoked paprika
- ½ tsp dried garlic
- ½ tsp salt
- 1 tbsp olive oil
How to make it.
- Drain and rinse the chickpeas, then dry them very thoroughly with paper towels.
- Toss the chickpeas with cornstarch, smoked paprika, dried garlic and salt.
- Shake away any loose excess coating, then drizzle with olive oil and toss again.
- Spread the chickpeas in one layer in the air fryer basket.
- Air fry at 180°C (350°F) for 10 minutes, shaking twice, until crisp and golden.
My tips.
Dry the chickpeas thoroughly before coating them, because surface moisture prevents a crisp finish. For a sweet variation, omit the garlic and paprika, then season with cinnamon and a little sugar after cooking.
Good to know.
Can I make them ahead?
They are best on the day they are cooked, but you can refresh them in the air fryer for 2 minutes.
Can I use potato starch?
Yes. Potato starch or plain flour can replace the cornstarch, although the texture may vary slightly.
How should I serve crispy chickpeas?
Enjoy them as a snack, sprinkle them over salads, or use them as a crunchy soup topping.
Prep 8 min · Cook 10 min · Total 18 min · Serves 4
Nutrition.
~210 kcal · Protein 7 g · Fat 8 g · Carbs 29 g (approximate, calculated automatically)
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This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.