Chickpeas make a fantastic snack when seasoned and fried until crispy. You can do that in a frying pan, of course, but one way to make them extra crunchy and super quickly is with an air fryer. And you can snack on them or, if you're like me, tuck them into tender flour tortillas alongside fun fillings like shredded radish, sautéed peppers, creamy guacamole, and tangy green onions.
As you might have already guessed, you can make these chickpeas with any number of flavor combinations and work them into your meal/snacking plans. I love giving them a spicy curry treatment to enjoy alongside my favorite Indian dishes and a dill and mustard option is excellent as an appetizer before brats and home fries. Be creative and know you can make them your own.
I will admit that I usually make two batches of these. One gets tucked into street tacos as described above and the second batch is enjoyed warm as a snack when I decide I didn't have enough of them when I had dinner! Yep - they are that good!
Air Fryer Taco Chickpeas
- 1 (15.5 oz.) can chickpeas, drained
- 1 T. olive oil
- ½ tsp. smoked paprika
- 1 tsp. taco seasoning - I used Penzeys bold taco seasoning
Drain the chickpeas in a strainer and allow them to drain thoroughly.
Add all of the ingredients into a medium bowl and toss well until the chickpeas are evenly coated with the seasoned oil.
Add the chickpeas to the air fryer basket (spreading out into a single layer) and air fry at 400° F for 12 to 14 minutes (the chickpeas are added before the preheating cycle begins to help ensure crispiness), until the chickpeas have crisped. I like to pause the frying twice to gentle shake the basket or, using a rubber spatula, carefully stir the chickpeas.
Allow the chickpeas cool for a few minutes before serving.
- Yields: 2 cups chickpeas
- Preparation Time: 15 minutes