Crunchy Fried Chickpeas {Stovetop, Oven, or Air Fryer}

Crunchy fried chickpeas are are crisp on the outside, and creamy inside. Seasoned with dried spices they make a great snack on their own or try serving them over hummus or whipped feta, in tacos or sweet potatoes, or on salads.

The simple seasoning on these chickpeas is the key to their amazing flavor.

crispy chickpeas over plain yogurt in a blue and white bowl

Almost every recipe benefits from something with some crunch. I love the crunch of tortilla strips, candied almonds, and wonton strips. But the leader of the pack might be crispy chickpeas. They’re packed with protein, fried very simply in a bit of oil, roasted in the oven, or cooked in the air fryer. Any way you cook them, they are the sort of ingredient that you’ll be eating off the pan long before they make it to the dinner table.

I toss my chickpeas in a spice mixture that is sweet, salty, and a bit smoky. I always take a cue from Bon Appétit and finish them with fresh citrus – lemon or lime will work. These are the best right after they’ve been made but can be stored at room temperature for 3 to 4 days. Honestly, we usually end up eating these piping hot right after they’re made – it’s hard to resist them for much longer.

Here’s how to make them.

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How to Make Fried (or baked) Chickpeas

Dry the chickpeas – Rub them dry using a clean dishtowel or paper towels. (They must be very dry in order to crisp up.)

Toss in oil – Toss dry chickpeas with a neutral oil like grapeseed, avocado, or vegetable oil. Olive oil works too.

Toss with seasoning – Toss chickpeas with dried spices or dried herbs and salt and pepper.

Cook chickpeas – Cook chickpeas until they are very dry and golden- crisp on the outside. Do this in a skillet at medium-high for 8 to 10 minutes, in the oven at 425°F for 20 to 30 minutes, in the air fryer at 375°F for 12 to 16 minutes.

Add citrus – Top chickpeas with lemon or lime juice and zest.

Let the chickpeas cool slightly (if you can stand to wait!).

drizzling oil over chickpeas in a glass bowl

Make sure they are dry

The key to crunchy chickpeas is to dry them well before cooking. You wait to remove as much moisture as possible from the outside of the chickpeas.

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Oven Instructions

Spread chickpeas out on a parchment-lined sheet pan and bake at 425°F for 20 to 30 minutes, shaking the pan a few times during cooking.

Stovetop Instructions

Shallow fry the chickpeas in a skillet over medium-high heat with a Tablespoon of oil, shaking the pan every few minutes for 8 to 10 minutes total.

Air Fryer Instructions

Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.

overhead image of crispy chickpeas over yogurt in a blue and white bowl

Why does the cooking time vary?

As the chickpeas cook (using any method), they will release moisture. This is why they pop and sizzle as they release water during cooking. The more water that is cooked out of them, the crunchier they will be. Because the amount of moisture inside the chickpeas will vary, they may take more or less time to cook.

FAQs

Can I skip the sugar?

Absolutely. As written, these are not noticeably sweet but they have a hint of sweetness that balances the spices. Feel free to omit the sugar – no other changes are needed.

Can I use dried chickpeas?

Yes. Food52 has great tips for cooking chickpeas from dried. Once they are cooked to tender, dry them well before cooking them to get crispy chickpeas.

How long can I store them?

They will be the most crispy if you eat them right away and will soften as they sit. Store them, covered at room temperature for 3 to 4 days.

Garbanzos vs. Chickpeas

These are two names for the same thing. Use them interchangeably in recipes that call for garbanzo beans or chickpeas.

overhead image of salad with boiled eggs, chickpeas and feta in a white bowl

Ways to Use Crispy Chickpeas

Serve them as a snack all on their own. (They’re great in lunches.)
Serve them over hummus, whipped feta, or whipped goat cheese as a dip.
Use them to add some protein to gazpacho.
Add them to salads, like a Kale Salad, Italian Salad, Greek Goddess Salad or (my favorite) Fattoush.
Serve them in tacos.

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4.05 from 41 votes

Crunchy Fried Chickpeas {Oven, Stovetop, and Air Fryer}

Seasoned with dried spices, crunchy chickpeas are so easy to make. They’re a pantry-stable protein that can be easily transformed into dinner in a pinch.
Prep: 10 minutes minsCook: 15 minutes minsTotal: 25 minutes minsServings: 4
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Equipment

Mixing Bowl
Saute Pan or Skillet
Slotted Spoon

Ingredients 1x2x3x

▢ 1 (15-ounce )can Chickpeas or Garbanzo Beans drained and rinsed
▢ 2 teaspoons Smoked Paprika
▢ 2 teaspoons Chili Powder
▢ 1/2 teaspoon Sugar
▢ 1/2 teaspoon Kosher Salt
▢ 1/2 teaspoon Black Pepper
▢ 2 Tablespoons Cooking Oil use vegetable, grapeseed, avocado, or another neutral oil; olive oil will also work
▢ Zest and Juice from 1/2 Lemon or Lime (optional)

Instructions

Rub the chickpeas in a clean dishtowel until they are very dry.
Toss chickpeas with 2 Tablespoons oil until evenly coated. Sprinkle paprika, chili powder, sugar, salt, and black pepper over top and stir gently.
Cook chickpeas using one of the following methods:
Oven: Preheat oven to 425°F. Spread chickpeas out on a parchment-lined sheet pan. Bake, shaking the pan a few times during cooking for 20 to 30 minutes.
Stovetop: Heat a skillet over medium-high heat. Add a Tablespoon of oil (not in ingredients list). Add chickpeas and cook, shaking the pan every few minutes for 8 to 10 minutes total. Transfer chickpeas to a paper towel-lined plate.
Air Fryer: Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.
Top chickpeas with lime or lemon zest and juice.
Allow chickpeas to cool slightly before serving.

Notes

Make Ahead: The chickpeas will be the most crunchy if served right away. They will lose their crispness the longer they sit, but they’re still delicious even after a few days i the fridge. These can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring ChefCost: $4.00Calories: 171Keyword: easy side dish, easy snack, gluten free, vegetarian
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This post was originally written in 2013 and was updated with new photos in June, 2022.

crispy chickpeas in a white bowl