Go Back

Air Fryer Parmesan Chickpeas

Print Recipe Pin Recipe
Cook Time 16 minutes
Pre-heat 5 minutes
Total Time 21 minutes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 –2 tablespoons olive oil enough to lightly coat
  • 1/3 cup finely grated Parmesan cheese the powdery kind sticks best
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder optional but great for depth
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/4 –1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional for heat
  • Lemon zest optional, for a bright finish
  • Fresh parsley finely chopped (optional garnish)
  • Cooking spray optional, for extra crisping and to prevent sticking

Instructions
 

  • Dry the chickpeas well. After rinsing, spread them on a clean towel and pat completely dry. Removing moisture is key for crispness. If you have time, let them air-dry for 10–15 minutes.
  • Preheat the air fryer to 390°F (200°C). A hot basket helps them crisp quickly and evenly.
  • Remove any loose skins. Gently rub the chickpeas in the towel to loosen skins and discard them. This step is optional, but it improves texture.
  • Toss with oil and spices. In a bowl, combine dried chickpeas, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix until coated.
  • Air fry in a single layer. Lightly spray the basket, add the chickpeas, and spread them out. Cook for 10–12 minutes, shaking the basket halfway. They should be golden and starting to crisp.
  • Add Parmesan near the end. Open the basket, sprinkle on the Parmesan, and air fry for another 2–4 minutes. Shake once to help the cheese cling and toast. Watch closely—Parmesan can brown fast.
  • Finish and season. Transfer to a bowl and let them cool a few minutes. They crisp more as they cool. Taste and adjust salt. Add lemon zest and parsley if using.
  • Serve. Enjoy warm for peak crunch or let cool completely for storage.