Extra Crispy Air Fryer Chickpeas

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Extra crispy air-fried chickpeas are a super easy, crunchy, dairy-free snack. I like to eat them in place of potato chips, in a Mediterranean bowl, or as a crunch salad with gluten-free crouton.

A small bowl filled with crispy chickpeas with a Texas spoon in it.

Why Air-Fry Chickpeas?

Air-frying chickpeas give you the perfect crunch with less work and less oil! Yes, you can make them in the oven or even on the stove. However, I prefer air-frying chickpeas to get the perfect crunch for up to two days! How is that for perfect technique?

The Trick To Make Chickpeas with an Audible Crunch

The only way to make your chickpeas extra crispy is to remove as much water as possible. After rinsing, pat them dry and remove the skins. You don’t have to remove all the skins but aim for the majority.

The next trick is coconut oil! I was so surprised at the difference it made. The chickpeas cooked quicker, were crunchier and stayed crunchy. On the opposite end of the spectrum was olive oil. Those chickpeas needed 35% more cooking time and were softening within an hour!

A plate filled with crispy air fried chickpeas. One cooked in coconut oil and the other in olive oil. The coconut oil was much darker when cooked for a shorter time.


  • Chickpeas: For this recipe, you can use canned or dry chickpeas. Note that you must cook dried chickpeas before air-frying them.
  • Coconut Oil: I tested this recipe with several different oils. Coconut oil was the best. The chickpeas toasted faster, were dryer, and stored longer.
  • Sea Salt: I stayed simple with this recipe, opting for oil and sea salt. It’s the perfect potato chip replacement—a little salty and crunchy. See the suggestions below if you would like to add more flavor, like with potato chips.
  • Additional Flavors: Want more flavor? Check out my suggestions on how to personalize this recipe with flavor.
Mediterranean kale salad up close

Try air-frying chickpeas on this Mediterranean salad for the perfect flavor, crunch, and gluten-free crouton!

Personalize With Flavor

Craving more flavor in your chickpeas? Like potato chips, air-fried chickpeas taste great when made with different flavors. I say have fun and get creative! Here are a few ideas to get you started.

A bowl filled with crispy chickpeas where you can see the chickpeas up close.

Frequently Asked Questions

The three things you need to do to have crunchy chickpeas:

  1. Thoroughly dry them after rinsing them.
  2. Remove the skins. (They trap in moisture!)
  3. Use coconut oil. It works better than any other oil!

Indeed, chickpeas and garbanzo beans are the same thing! The term “chickpea” is common in English. “Garbanzo bean” is common in Spanish.

No, you cannot pop chickpeas like you do when making popcorn. However, you can air fry them until they become a crispy, crunchy snack like popcorn.

Chickpeas often pop in the air fryer, especially if they are moist. When heated, the moisture in chickpeas turns into steam, making them pop and jump. To reduce popping, dry the chickpeas before placing them in the air fryer.

You can store them in an airtight container at room temperature for up to 2 days. If they lose their crispiness, you can reheat them in the air fryer for a few minutes to revive their crunch.

My Favorite Pairings

Try This Recipe With

Did you make this? Leave a comment below and let me know how it turned out!

Crispy chickpeas in a small jelly jar with a spoon near by.

Crispy Air Fryer Chickpeas

Crispy air-fried chickpeas are a super easy, crunchy, dairy-free snack. I like to eat them in place of potato chips, in a Mediterranean bowl, or as a crunch salad gluten-free crouton.
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Course: Snacks
Cuisine: American, Greek
Servings: 15 1 ounce servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



  • 1 12 ounce can of chickpeas
  • 1 tablespoon coconut oil
  • 1 teaspoon sea salt


  • Prep: Start with canned or cooked chickpeas. Rinse and drain them. Pat them dry with a clean kitchen towel or paper towel. Then, place another towel on top and rock the chickpeas back and forth to loosen the skins. Remove the skins that have fallen off. This step is crucial for achieving crispiness.
  • Coconut Oil: Melt one tablespoon of coconut oil in a small saucepan.
  • Season: Transfer to a medium bowl and toss with coconut oil and sea salt. For more seasoning flavors see the notes below.
  • Cook: Place the chickpeas in the air fryer basket and arrange them in a single layer. Cook for 20-25 minutes, shaking the basket halfway through. Keep a close eye on the chickpeas towards the end of the cooking time. They can go from crispy to burned quickly.
  • Cool and enjoy: Once the chickpeas are golden and crispy, remove them from the air fryer and transfer to a baking sheet. Once cooled, enjoy them as a snack on their own, or use them as a topping for salads, soups, or grain bowls.


You can personalize this recipe with your favorite flavor. Mix 1/2 tablespoon of dried seasoning with coconut oil and sea salt. Here are a few of my favorite flavors. 
    • Barbecue
    • Chili Powder
    • Curry Powder
    • Garlic Powder
    • Gochujang
    • Harissa
    • Italian Seasoning
    • Lemon Pepper
    • Paprika
    • Ranch
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