Air Fryer Roasted Chickpeas
Crispy, Crunchy Air Fryer Roasted Chickpeas - Healthy, Low-oil snack made with chickpeas or garbanzo beans and spices, ready under 30 minutes. Use as topping for salads, soups, add to buddha bowls or enjoy them straight from the jar.
Servings 2 people
Equipment
- Air Fryer
Ingredients
- 1 ½ cup Chickpeas cooked and drained chickpeas used
- 1 teaspoon Olive Oil
- ½ teaspoon Red Chili powder or Paprika
- ½ teaspoon Chaat Masala Powder
- Himalayan Pink Salt to taste
Instructions
Prepping the Chickpeas
- Drain 1 & 1/2 cups cooked chickpeas in a colander. Pat dry with a kitchen towel to remove excess moisture. Note - If using canned chickpeas, rinse, drain and pat dry.
Air Frying Chickpeas
- Pre-heat the Air Fryer at 180 degree Celsius for 2 - 3 minutes.
- To a bowl, add cooked chickpeas, oil and salt to taste. Toss well.
- Add the chickpeas to the pre-heated air fryer basket.
- Air Fry chickpeas at 180 degree Celsius for 15-20 minutes. Shake the basket at regular intervals and spray some oil, if required.
- Once chickpeas have roasted, add them to a bowl, sprinkle red chili powder and chaat masala powder (while the chickpeas are still hot). Mix well and set aside to cool.
- Once cool, transfer the roasted chickpeas to an airtight container / jar.
Notes
1 cup is 250 ml, 1 tsp is 5ml
Ingredients and Substitutes
- For this recipe I have used 1 & 1/2 cups of Chickpeas cooked in Instant Pot. You can use a 15oz can of chickpeas.
- Add salt while cooking chickpeas.
- Use olive oil, ghee, avocado oil or any cooking oil of your preference.
- Spices - Check out the main blog post for plenty of seasoning ideas and variations.
- Once the chickpeas are air fried, allow it to cool completely. Transfer it to an airtight container. It stays crunchy and crisp for atleast a week or more (depending on your consumption).
- If you find that the chickpeas have turned soggy or have softened, simply air fry at 150 Degree C for 3-5 minutes or until they are crunchy.
- Pre-heat the oven and line a baking tray with parchment paper.
- Toss the chickpeas with oil and spread them on the baking tray.
- Bake at 180 degree Celsius for 20 - 25 mins while turning the baking tray once or twice for even roasting.
- Remove from tray, toss with seasoning and store.
- Note - Oven time varies so keep an eye after 15 mins of baking time.
- The snack is plant based, vegan and vegetarian. It also does not contain any nuts.
- Ensure the spices that you use are 100% gluten free. Chaat Masala contains hing or asafetida that has gluten.
- I have used Kashmiri Red chili powder.