Simple Savory Crunchy Air-Fryer Roasted Chickpeas
These roasted chickpeas are a delicious snack. Savory, salty and crunchy. A quick 15-17 minutes in an air fryer is all they need! #TexasHomesteader
Ingredients
- 1 15 ounce can Chickpeas (or garbanzo beans) drained, rinsed & patted dry
- 2 teaspoons olive oil
- 2 teaspoons seasoning blend - I like my pinto bean seasoning, dry rub or taco seasoning
- Salt to taste, (optional, but I like ¼ teaspoon salt added)
Instructions
Instructions:
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Drain, rinse and pat dry a 15-oz can of chickpeas (also known as garbanzo beans)
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Preheat air fryer to 390°F.
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Coat drained, rinsed and dried chickpeas with 2 teaspoons olive oil and 2 teaspoons of seasoning of choice (taco seasoning, dry rub seasoning or combination of garlic powder, onion powder, chili powder, etc.) If desired, add 1/4 teaspoon of salt (optional)
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Place coated chickpeas on top level of air fryer and roast:
15 mins (lightly crispy outside, soft inside)
17 minutes (more crispy outside, dryer inside),
Be sure to turn half way through to assure all surfaces are roasted.
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Remove roasted chickpeas and allow to cool. Enjoy!
Recipe Notes
NOTE: After chickpeas are drained and rinsed, blot dry with a paper towel or cotton cloth, or spread them on a clean cotton cloth to air dry for about 30 minutes. Chickpeas need to be dry before tossing with olive oil and spices to properly crisp when roasted.
Roasted chickpeas continue to crisp as they cool.
Store in a large open-top bowl, paper sack or open-top glass jar at room temperature. I don't recommend storing in the refrigerator or they may change texture quickly.
These roasted chickpeas are most crispy for about 2 days, after which they may begin slowly losing their crispness but still remain delicious for about 2 weeks.
A quick 2-5 minute stint in a 425F oven can restore crispness if needed.