Air Fryer Crispy Herbed Chickpeas Recipes

CRISPY AIR FRYER CHICKPEAS

Steps:

• Prep: Drain and pat chickpeas dry with a paper towel. Toss together with oil and salt (or your chosen seasoning).
• Cook: Spread in a single layer in your air fryer basket or rack. Cook at 390°F (200°C) for 8 to 10 minutes, or until crispy and lightly browned.

AIR FRYER CHICKPEAS

Steps:

• 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 2-3 times during cooking time to ensure even cooking.

SPICED AIR-FRIED CHICKPEAS

Steps:

• Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
• Preheat air fryer to 355 degrees F (180 degrees C).
• Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
• Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

CRISPY AIR FRYER CHICKPEAS

Steps:

• Drain chickpeas in a colander and transfer to a plate lined with paper towels.
• Let them dry completely.
• Transfer the chickpeas to the air fryer basket in a single layer and air fry 380F about 12 to 15 minutes, shaking the basket every 5 minutes until crunchy on the inside, not moist and golden brown on the outside.
• Transfer the chickpeas to a medium bowl while still hot, spritz all over with olive oil and immediately toss with the spices. Eat at room temperature as a snack or over your favorite salad.

AIR FRYER CRISPY HERBED CHICKPEAS

Steps:

• In a large bowl, combine all the ingredients except the kosher salt and black pepper and toss until the chickpeas are evenly coated in the herbs and spices. Scrape the chickpeas and seasonings into the air fryer and cook at 350°F until browned and crisp, 6 to 12 minutes, shaking the basket halfway through. Transfer the crispy chickpeas to a bowl, sprinkle with kosher salt and black pepper, and serve warm.