Air Fryer Crispy Masala Chickpeas

Ingredients

• 1 can chickpeas, drained and patted dry
• ½ tsp red chilli powder (optional)
• ½ tsp chaat masala (optional)
• ½ tsp cumin (optional)
• ½ tsp paprika (optional)
• A squeeze of lemon (optional)
• 1 tbsp oil, salt

Steps

1. Drain the chickpeas and pat them very dry with a towel, rubbing off any loose skins — leftover surface water turns to steam in the basket and stops them crisping.
2. Toss the chickpeas with the oil and salt, coating lightly rather than drenching, since they crisp better with less oil clinging to them.
3. Preheat the air fryer to 200°C.
4. Tip the chickpeas into the basket in as close to a single layer as you can manage.
5. Air fry for 5 minutes.
6. Shake the basket well.
7. Air fry for another 5 minutes, shaking again so every side gets exposed to the hot air and none stay soft underneath.
8. Air fry for a final 5 minutes, until deep golden and audibly rattling when the basket is shaken.
9. Tip the hot chickpeas into a bowl and toss immediately with the chilli powder, chaat masala, cumin, paprika and a squeeze of lemon, so the seasoning sticks to the warm, slightly oily surface instead of falling off.

Tip: They crisp more as they cool. Store in an open bowl, not a sealed box.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage