Buzz
Crispy chickpeas are a must-try snack in the air fryer. What used to take 30 to 40 minutes in a conventional oven can now be done in a fraction of the time using a countertop convection oven. If you haven’t made them yet, it’s not too late for a perfect first try. Here’s a trick to get the crispiest chickpeas every time: coat them with cornstarch before cooking.
I’ve made my fair share of baked and air-fried chickpeas, and I’ve noticed the main problem is often chewiness. While I’ll still eat them, sometimes they come out dry but lack that satisfying crunch. Coating them lightly with cornstarch before cooking guarantees a crispy texture.
A quick dusting of cornstarch before frying in hot oil creates a light, crisp layer. When heated, the starch granules swell, rearranging themselves. As explained by America’s Test Kitchen, "The hydrated granules swell when they are initially heated in the oil, allowing the starch molecules to move about and separate from one another. As water is driven away during the frying process, these starch molecules lock into place, forming a rigid, brittle network with a porous, open structure." This process is what gives foods like orange chicken its crispy texture, and why starchy potatoes are perfect for frying.
How to achieve the crispiest air fryer chickpeas
Dry the chickpeas thoroughly
Drain a can of chickpeas using a sieve or colander. You need to remove any excess water. While you might typically do this as the air fryer preheats, I believe that gets rid of too much moisture. For cornstarch to work effectively, it requires a little hydration first. Shake the colander and let the chickpeas air dry for about 10 minutes, or use a paper towel to blot away the extra aqua faba.
Coat them with cornstarch
Place the semi-dry garbanzo beans in a medium bowl and mix them with a quarter teaspoon of fine salt and two tablespoons of cornstarch. Gently stir with a fork until everything is well coated. Some chickpeas may appear completely white, while others might have blotchy spots, which is perfectly fine. Allow the mixture to sit for five minutes while you preheat your air fryer to 350°F using the 'air fry' setting.
Mist them with oil and air fry
Once the air fryer is preheated, lightly coat the chickpeas with neutral cooking oil. Toss them gently, then give them another quick spray. The aim is to ensure that each chickpea is evenly covered in a thin layer of oil. If you don't have a spray bottle, simply toss the chickpeas with one to two tablespoons of oil. Place them in the air fryer and cook for 15 to 20 minutes, adjusting the time to your preferred level of crispiness. Remember to shake the basket every five minutes for even cooking.
Once the chickpeas are perfectly crispy, remove them from the air fryer and season with finely ground salt and your chosen spices. The cornstarch coating gives them an incredibly light, crisp shell—one that crumbles and snaps with every bite, making you reach for more. My go-to spice blend is listed below, but be sure to use a light hand with the cayenne pepper, as it can be quite potent.
The Crispiest Air Fryer Chickpeas Recipe
Ingredients:
1 can (15.5 oz) chickpeas, drained and patted dry
2 tablespoons cornstarch
¼ teaspoon fine salt
1-2 tablespoons neutral cooking oil (ideally in spray form)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine salt
Pinch of cayenne pepper
1. In a medium-sized bowl, gently toss the chickpeas with a quarter teaspoon of salt and cornstarch, ensuring each chickpea is well-coated. Let it rest for five minutes while you set your air fryer to 350°F on the 'air fry' setting.
2. Lightly spray the chickpeas with cooking oil, giving them a toss before spraying again. Aim for a thin but complete oil coating. Spread them in the air fryer basket and cook for 15 to 20 minutes, shaking the basket every five minutes to ensure they cook evenly.
3. After they’re done, toss the crispy chickpeas with garlic powder, onion powder, cayenne pepper, and a pinch of salt. Enjoy your crispy snack!
