Crispy air fryer chickpeas are the tastiest and crunchiest snack you will find. Using the air fryer cuts the cook time down to 15 minutes, and they are so much crispier than in the oven! Vegan and gluten-free, these crispy roasted chickpeas are an awesome healthier snack.


  • 19 oz can of chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  •  teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne (optional)


  1. Heat air fryer to 390°F / 200°C.
  2. Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices.
  3. Dump the whole batch of chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a couple of times.
  4. When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste.
  5. Store in an open container.


  •  Dry chickpeas before seasoning them is key for flavour in this recipe.
  • Rubbed the chickpeas together and removed most of the skin.
  • Don’t want to overcrowd them. I let each batch air fry for 5 minutes and give them a shake and air fry them for another 5 minutes, or until they are the desired crispness I prefer.
  • There is a secret to keeping the chickpeas crispy after you’ve made them, especially if you want to store them for a couple of days. Air flow is very important, so plastic bags are out. Storing them at room temperature in parchment bags keeps the crunch factor alive.
  • You can re-crisp them in the air fryer if you need to.