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Pois chiches au air fryer - En-tete

Crispy Air Fryer Chickpeas

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Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Course: Snack
Cuisine: Française
Servings: 2
Author: Marc Winer

Ingredients

Chickpeas

  • 1 can of chickpeas 400 g, rinsed and thoroughly drained
  • 1 teaspoon of olive oil or avocado oil
  • 0.5 teaspoon of fine salt

Spices (add after cooking)

  • 0.5 teaspoon of smoked paprika
  • 0.25 teaspoon of ground cumin
  • 0.25 teaspoon of garlic powder
  • 1 pinch of cayenne pepper optional

Procédé

Preparation

  • Rinse the chickpeas under cold water, then drain them thoroughly.
    1 can of chickpeas
  • Spread them out on a clean kitchen towel and pat them dry until completely dry; if possible, let them air-dry for a few minutes as well.
  • Transfer the chickpeas to a bowl, add the oil and salt, and toss well to coat.
    1 teaspoon of olive oil, 0.5 teaspoon of fine salt

Air Frying

  • Preheat the air fryer to 200 °C for 3 to 4 minutes.
  • Add the chickpeas to the basket in a single layer.
  • Cook at 200 °C for 15 to 18 minutes, shaking the basket vigorously halfway through cooking (around 8 to 9 minutes).
  • Check that they are golden and firm to the touch; cook for 1 to 2 minutes longer if needed.

Finishing

  • Transfer the piping-hot chickpeas to a bowl, add the smoked paprika, cumin, garlic powder, and cayenne pepper if using, then toss immediately.
    0.5 teaspoon of smoked paprika, 0.25 teaspoon of ground cumin, 0.25 teaspoon of garlic powder, 1 pinch of cayenne pepper
  • Let cool completely before serving (they crisp up as they cool).

Notes

  • Drying is key: rinse, drain, pat dry with a towel, then let them air-dry for a few minutes before adding the oil; the drier they are, the faster they crisp up.
  • Remove any loose skins as you rinse the chickpeas (they burn before the rest).
  • Preheat for 3–4 min at 200 °C: this helps surface moisture evaporate quickly.
  • Cook in a single layer: an overcrowded basket traps steam and leaves the chickpeas soft.
  • Shake vigorously halfway through cooking; opening the air fryer too often lowers the temperature and extends the cooking time.
  • Check for doneness: they should be golden and firm to the touch; if in doubt, add 1–2 minutes.
  • Add the spices after cooking (outside the basket): paprika, cumin, and garlic powder burn at 200 °C.
  • Storage: once completely cooled, store in an airtight jar; a quick pass through the air fryer will bring back their crunch. Do not refrigerate.
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