I whipped up Crispy Air Fryer Ranch Chickpeas in just 15 minutes, so I posted an Air Fry Chickpeas Recipe for a healthy, kid-approved snack that starts with simple pantry staples.

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I can’t stop bringing Crispy Air Fryer Ranch Chickpeas to parties, theyre the sort of snack that vanishes fast. Crunchy, ranch-scented chickpeas and a whisper of dry ranch seasoning mix make them oddly addictive, and yes they are a healthy, easy to make, kid-approved snack that takes just 15 minutes to make.

People slide this into their Weight Watchers Crunchy Snacks lists or click over from my Chickpeas Air Fryer Recipes roundup, curious if store bought chips can be replaced. I’m not promising perfection every batch, sometimes I overcook, but thats the fun, you learn little hacks as you go.

Ingredients

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Chickpeas: Creamy, kinda nutty beans high in fiber and protein, great for fullness and gut health.
Olive or avocado oil: They’re healthy fats that crisp chickpeas, add richness and help absorb fat soluble vitamins.
Cornstarch or arrowroot: Light coating that makes the shell extra crispy, low flavor so seasoning really shines.
Dry ranch seasoning: Savory herby mix with salt and dried buttermilk flavor, gives that tangy ranch punch.
Garlic powder: Adds warm savory depth, wont burn like fresh cloves can in a hot air fryer.
Dried dill: Light grassy herb note that lifts the ranch flavor, subtle and slightly sweet.
Smoked paprika (optional): Tiny pinch brings smoky warmth and color, makes them feel more complex and cozy.

Ingredient Quantities

1 (15 oz) can chickpeas

1 tablespoon olive oil or avocado oil

1 tablespoon cornstarch or arrowroot powder

1 tablespoon dry ranch seasoning mix

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried dill

1/4 teaspoon dried parsley flakes

1/4 teaspoon dried chives (optional)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

pinch smoked paprika (optional)

How to Make this

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1. Drain and rinse the chickpeas, then spread them on a clean towel and pat them dry good; rub off as many loose skins as you can, those skins make them pop less crispy.

2. Preheat your air fryer to 400°F (200°C) for about 3 minutes.

3. Put the drained chickpeas in a bowl and drizzle with 1 tablespoon olive or avocado oil, toss so they’re evenly coated.

4. Sprinkle 1 tablespoon cornstarch or arrowroot over the chickpeas and toss again until lightly dusted and no big clumps remain.

5. Add 1 tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/4 teaspoon dried parsley, optional 1/4 teaspoon dried chives, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of smoked paprika; toss everything together so each chickpea is coated.

6. Arrange the chickpeas in a single layer in the air fryer basket, don’t overcrowd it, cook in 1 or 2 batches if needed.

7. Air fry at 400°F for 12 to 15 minutes, shaking the basket every 4 to 5 minutes so they brown evenly; check at 10 minutes if your fryer runs hot, you want them golden and crunchy not burnt.

8. Remove to a bowl and let cool 2 to 3 minutes so they crisp up more, taste and sprinkle a little extra salt or ranch if you want, serve warm or at room temp.

Equipment Needed

1. Can opener
2. Fine-mesh colander or sieve
3. Clean kitchen towel or paper towels to pat chickpeas dry and rub off loose skins
4. Large mixing bowl for tossing
5. Measuring spoons (tablespoon + 1/2 tsp measurements)
6. Spoon or silicone spatula for stirring and coating
7. Air fryer with basket
8. Tongs or small spatula and oven mitts to remove the basket safely, dont forget them

FAQ

Q: Do I need to peel the chickpeas first? A: No you dont have to. Removing the loose skins can help them crisp a bit faster but it is extra work and not required.

Q: How do I get them super crispy? A: Dry them really well after rinsing, toss with the cornstarch and oil, spread in a single layer in the air fryer and shake the basket every 5 minutes. Cook around 375°F for about 12 to 18 minutes but watch closely, every air fryer cooks a little different.

Q: Can I use cooked-from-scratch chickpeas instead of canned? A: Yes, you can, just make sure they are firm not mushy and pat them very dry. They might need a few extra minutes to crisp compared to canned.

Q: What can I use instead of cornstarch or arrowroot? A: Tapioca starch, potato starch, or even a light dusting of all purpose flour will work in a pinch though results vary. Arrowroot gives a bit lighter crunch, flour is denser.

Q: How long will they keep and how do I re-crisp them? A: Store in an airtight container at room temp for up to 3 to 4 days. To re-crisp pop them back in the air fryer for 3 to 5 minutes at 350°F or heat on a baking sheet in a 350°F oven for 5 to 8 minutes.

Q: Can I make these in the oven or on the stovetop? A: Yes, bake at 400°F for 25 to 35 minutes turning every 8 to 10 minutes till crisp. On the stovetop you can shallow fry small batches but its messier and needs more oil.

Crispy Air Fryer Ranch Chickpeas Recipe Substitutions and Variations

Chickpeas: swap with canned white beans (cannellini) for similar creaminess, or roasted edamame for extra crunch and protein, or pressed firm tofu cubes roasted until crisp.
Oil: use any neutral oil like canola, sunflower or grapeseed oil, or a light olive oil; you can also use a quick spray of cooking oil if you want less fat.
Cornstarch: replace with arrowroot powder, tapioca starch, or potato starch; all give a nice crisp (all-purpose flour works in a pinch but is less crunchy).
Dry ranch seasoning mix: make a quick DIY by mixing 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, 1/2 tsp dried parsley and 1/2 tsp salt (add 1 tbsp powdered buttermilk if you have it), or swap for Italian seasoning + garlic powder, or lemon pepper for a brighter kick.

Pro Tips

– Make dryness your first job. Pat the chickpeas really well and rub off as many loose skins as you can, then let them sit a few minutes to air-dry. Those little skins hold moisture and make them pop less crispy, so doing this step pays off big time.

– Use just enough oil to lightly coat, then dust with cornstarch and break up any clumps before cooking. Cornstarch gives that extra crunch, but too much oil or clumped starch will give you soggy bits, so be gentle when tossing.

– Don’t crowd the basket. Give the chickpeas room so hot air can move around each one, and shake the basket every few minutes so they brown evenly. If you pile them up they steam instead of crisping.

– Let them cool completely before storing, and add a little extra seasoning after they’ve cooled if you want brighter flavor. If they lose crunch later, re-crisp a few minutes in the air fryer or oven and they’ll snap back.

Crispy Air Fryer Ranch Chickpeas Recipe

Recipe by Jot Punji

0.0 from 0 votes

I whipped up Crispy Air Fryer Ranch Chickpeas in just 15 minutes, so I posted an Air Fry Chickpeas Recipe for a healthy, kid-approved snack that starts with simple pantry staples.

Servings

servings

Calories

282

kcal

Equipment: 1. Can opener
2. Fine-mesh colander or sieve
3. Clean kitchen towel or paper towels to pat chickpeas dry and rub off loose skins
4. Large mixing bowl for tossing
5. Measuring spoons (tablespoon + 1/2 tsp measurements)
6. Spoon or silicone spatula for stirring and coating
7. Air fryer with basket
8. Tongs or small spatula and oven mitts to remove the basket safely, dont forget them

Ingredients

1 (15 oz) can chickpeas
1 tablespoon olive oil or avocado oil
1 tablespoon cornstarch or arrowroot powder
1 tablespoon dry ranch seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried chives (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch smoked paprika (optional)

Directions

Drain and rinse the chickpeas, then spread them on a clean towel and pat them dry good; rub off as many loose skins as you can, those skins make them pop less crispy.
Preheat your air fryer to 400°F (200°C) for about 3 minutes.
Put the drained chickpeas in a bowl and drizzle with 1 tablespoon olive or avocado oil, toss so they’re evenly coated.
Sprinkle 1 tablespoon cornstarch or arrowroot over the chickpeas and toss again until lightly dusted and no big clumps remain.
Add 1 tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/4 teaspoon dried parsley, optional 1/4 teaspoon dried chives, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of smoked paprika; toss everything together so each chickpea is coated.
Arrange the chickpeas in a single layer in the air fryer basket, don’t overcrowd it, cook in 1 or 2 batches if needed.
Air fry at 400°F for 12 to 15 minutes, shaking the basket every 4 to 5 minutes so they brown evenly; check at 10 minutes if your fryer runs hot, you want them golden and crunchy not burnt.
Remove to a bowl and let cool 2 to 3 minutes so they crisp up more, taste and sprinkle a little extra salt or ranch if you want, serve warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.