Crispy Air Fryer Chickpeas – Paprika Garlic Recipe

Last Updated on 2 months by Neha Deshmukh

Crispy Air Fryer Chickpeas – Paprika Garlic Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for healthy, satisfying snacks. And let me tell you, these crispy air fryer chickpeas are a total game-changer. I first made these when I was craving something crunchy but wanted to avoid processed snacks, and they’ve been a staple ever since! They’re so easy to make, packed with flavor, and seriously addictive.

Why You’ll Love This Recipe

These aren’t just any chickpeas. They’re unbelievably crispy, perfectly seasoned, and ready in under 20 minutes! Plus, they’re a fantastic source of plant-based protein and fiber. Whether you need a quick snack, a crunchy salad topping, or a fun alternative to croutons, these paprika garlic chickpeas have you covered. Honestly, they disappear fast in my house!

Ingredients

Here’s what you’ll need to make the magic happen:

• 15 oz (approximately 425g) can of chickpeas
• ½ tablespoon avocado oil (about 7.5ml)
• ½ teaspoon paprika (about 2.5ml)
• ½ teaspoon garlic powder (about 2.5ml)
• ¼ teaspoon salt (about 1.25ml)

Ingredient Notes

Let’s talk ingredients for a sec. Using good quality ingredients really makes a difference!

• Chickpeas: Make sure to drain and rinse them really well. This helps remove some of the starch and makes them extra crispy.
• Avocado Oil: I love avocado oil for this recipe because of its high smoke point, which means it can handle the air fryer’s heat without breaking down. It also has a really neutral flavor. But you can experiment!
• Paprika: I usually use smoked paprika for a little extra depth of flavor, but sweet paprika works beautifully too. If you like a bit of heat, try using a pinch of hot paprika!
• Garlic Powder: Freshly minced garlic can burn in the air fryer, so garlic powder is the way to go here.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, drain and rinse those chickpeas thoroughly. Give them a good pat down with paper towels, and then let them air-dry for about 30-40 minutes. Replacing the towels as they get damp is key – we want them really dry!
2. Now for a little extra effort that pays off big time: gently remove the outer skins from the chickpeas. It takes a few minutes, but it makes them even crispier. Trust me on this one!
3. In a bowl, toss the dried chickpeas with the avocado oil, paprika, garlic powder, and salt. Make sure they’re evenly coated – nobody wants a bland chickpea!
4. Preheat your air fryer to 390°F (198°C) for 2 minutes. This is important for getting that perfect crisp.
5. Arrange the chickpeas in a single layer in the air fryer basket. Don’t overcrowd them! Cook for 13-15 minutes, giving the basket a good shake every 5 minutes to ensure even crisping.
6. Finally, let them cool completely before storing. This is the hardest part – resisting the urge to snack on them immediately!

Expert Tips

A few little things I’ve learned along the way:

• Drying is Key: Seriously, the drier the chickpeas, the crispier they’ll get.
• Don’t Overcrowd: Working in batches is better than overcrowding the air fryer basket.
• Shake it Up: Shaking the basket ensures even cooking and prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Add a pinch of cayenne pepper or chili powder for a spicy kick. My friend loves adding a dash of cumin too!
• Vegan Adaptation: This recipe is already vegan, but double-check your paprika to ensure it doesn’t contain any hidden animal products.
• Snack vs. Salad Topping: For a snack, I like to keep them plain. But for a salad, I sometimes add a squeeze of lemon juice after they’re cooked.

Serving Suggestions

These chickpeas are incredibly versatile!

• Enjoy them as a standalone snack.
• Sprinkle them over salads for added crunch.
• Use them as a healthy alternative to croutons in soup.
• Add them to grain bowls for extra protein and texture.

Storage Instructions

Store any leftover chickpeas in an airtight container at room temperature for up to 10 days. Though, let’s be real, they probably won’t last that long! They tend to lose their crispness over time, but they’re still delicious.

FAQs

Got questions? I’ve got answers!

• Can I use olive oil instead of avocado oil? You can, but avocado oil has a higher smoke point, which is ideal for air frying. Olive oil might smoke a bit and impart a slightly different flavor.
• How do I make these chickpeas even crispier? Removing the skins and ensuring they are completely dry are the biggest factors.
• Can I bake these chickpeas in the oven? Absolutely! Bake at 400°F (200°C) for 20-30 minutes, stirring halfway through.
• What other spices can I add? The possibilities are endless! Try cumin, chili powder, turmeric, or even Italian seasoning.
• How long will they stay crispy once made? They’re best enjoyed immediately, but they’ll stay relatively crispy for a few days if stored in an airtight container.