Crispy, smoky air fryer chickpeas inspired by the bold flavors of Brazilian street food! You will be as obsessed with these as we are. Tossed in smoked paprika, cumin, and chili, then finished with lime and sesame oil for a nutty, citrusy punch. Great as a healthy snack, easy side in tacos, or as a crunchy topper over our Tahini Ceaser Salad.
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✋🏼E aí, pessoal! Hey there, friends! Today, we are making smoky chili-lime air fryer chickpeas! They’re super crispy, packed with flavor, and inspired by the bold, punchy seasoning you find in Brazilian street food.
These chickpeas make a great high-protein snack or salad topper, but the flavor makes them so much more than just an afterthought. We toss them in tacos, sprinkle them over rice bowls, and keep a batch on hand for quick, satisfying snacks.
The idea actually came from Brazilian street corn. Spicy, smoky, tangy, and always finished with a squeeze of lime. But since my oldest son hates corn, we adapted it using chickpeas instead. Bonus: chickpeas have more protein, and the texture gets insanely crispy in the air fryer!
You can keep the spice mild for younger kids or turn up the heat if your crew likes a little kick. Either way, they're easy to make and easy to love.
Got extra chickpeas? Toss them with out Tahini Caesar Salad or use them to top this creamy Cauliflower Pumpkin Soup for the perfect crunchy finish.
😍Why You'll Love These Chickpeas
- Ultra-crispy, every single time
- Bold, Brazilian-inspired flavors
- Ready in under 15 minutes
- Pantry-friendly and easy to batch
🌶️Ingredients Notes
This isn’t your average air fryer chickpea recipe. We’re going full-on flavor with smoky spices, a hint of chili heat, and finishing it with a touch of lime and sesame to keep it interesting. Everything here is pantry-friendly, and the mix works really well together without needing to overthink it.
- Canned Chickpeas: I use canned chickpeas to keep things easy. Just rinse and dry them well. Wet chickpeas won’t crisp properly. If you have leftover chickpeas cooked from scratch, that works too. Just cool and dry them first.
- Sesame Oil: Sesame oil gives a toasted, nutty finish that pairs great with lime. Olive oil is fine if that’s what you’ve got or want a budget-friendly option, but sesame oil really makes these crunchy chickpeas special.
- Fresh Lime Juice: We add the lime right at the end, giving the chickpeas a bright citrus kick.
- Spices and Salt: I use a blend of ground cumin, smoked paprika, and garlic powder. It’s an easy way to get that smoky, savory crust you want on crispy chickpeas.
- Green Onions: These are optional but recommended. I love adding some diced green onions for a little extra color and flavor. It helps brighten this dish and pairs well with the spices.
- Chili flakes: For a bit of heat. Adjust the amount to your spice tolerance.
Exact measurements are in the recipe card below.
🔁Substitutions & Variations
- Oil: Sesame oil gives a nutty finish, but olive oil works if that’s what you have.
- Spice Level: Skip the chili flakes for a mild version, or swap in chipotle powder for smoky heat.
- No Cumin? Try coriander or just double up on the smoked paprika.
- Brazilian Twist Not Your Thing? Use curry powder, taco seasoning, or even ranch mix for a different flavor.
- Make it a Salad Topper: These crispy chickpeas are great on top of grain bowls, salads, or even soup.
👩🏽🍳Step-By-Step Instructions
Step 1: Drain, Rinse, and Dry
Open a can of chickpeas, rinse them under cold water, and then drain them really well. Spread the chickpeas out on a clean kitchen towel or paper towel and pat them completely dry.
📍Chef Tip: Damp chickpeas = steamed chickpeas. You want them bone dry before seasoning or they’ll never crisp up.
Step 2: How to Remove the Skins
For extra crispy chickpeas, I like to remove the skins from the chickpeas. Add the rinsed chickpeas to a large bowl of cold water. Gently rub them with your hands — the skins will loosen and float to the top. Slowly pour off the water, letting the skins drain out first. Repeat a few times, then dry the chickpeas very, very well before seasoning.
Step 3: Season Chickpeas
Add your dried chickpeas to a mixing bowl. Toss them with the cumin, smoked paprika, garlic powder, and chili flakes. Don’t add the sesame oil or lime yet, we save that for the end so it doesn’t make the chickpeas soggy in the air fryer.
Step 3: How to Air Fry Chickpeas
Preheat your air fryer to 400°F (200°C). Then, spread the chickpeas into a single layer in your air fryer basket. Don’t overcrowd them. If your air fryer is small, do this in batches. Chickpeas need space to roast, not steam.
Air fry for 8 minutes, shaking the basket once or twise to help them crisp evenly.
Step 4: Add Lime and Sesame Oil for Extra Flavor
Add the chickpeas back into the bowl and drizzle on the lime juice and sesame oil. Toss to coat, then pop them back in the air fryer for 2-3 more minutes. This helps the flavor soak in and gives them that final, toasty edge.
📍When are they Done? You’re looking for golden brown roasted chickpeas with a crunchy texture and crispy crust, not dark or dried out.
Step 6: Cool and Eat
Let them cool for a few minutes, add in the green onions, and enjoy. They get crispier as they cool.
💡Top Tips for Crispy Chickpeas
- Dry the Chickpeas Well
- Remove the Skins For Maxi Crunch
- Don’t Overcrowd the Basket
- Check at the 8 Min Mark
- Add Lime + Sesame Oil Last
🥡How to Store Air Fryer Chickpeas
- Storage: Let the chickpeas cool completely, then place them in an airtight container. Store at room temperature for up to a day.
- Fridge Storage: For longer storage, store in the fridge for up to 3 days. Use a container with a paper towel inside to help absorb moisture and keep the crispy texture longer. Reheat in the air fryer for 1-2 minutes.
Quick fix if they go soft: Pop this savory snack back in the air fryer at 375°F for 2–3 minutes to re-crisp.
I'm a busy mom of three living in a mixed diet household. I've cooked gluten and dairy free for years without sacrificing flavor or texture. Born in Brazil, I learned bold, comforting recipes from my grandma and aunts, and I love sharing allergy-friendly dishes and healthy snacks that everyone in the family genuinely enjoys.
❔Recipe FAQ
Yes, but they need to be fully cooked, cooled, and dried. If they’re even slightly wet or warm, they won’t crisp up properly. Canned chickpeas are easier and more consistent for air frying.
Most likely, they weren’t dry enough before cooking or were crowded in the air fryer basket. Chickpeas need space and dry skin to roast properly.
Yes—just make sure to use a certified gluten-free brand of canned chickpeas and check that your spices are certified gluten-free. Cross-contamination can happen during processing, so it’s worth double-checking labels.
🥣More Crispy Air Fryer Recipes
I hope you love this healthy snack as much as we do! If you need more easy air fryer recipes, be sure to check out these below:
👋🏼 Até logo, amigos! Hope you love these air fryer chickpeas as much as we do. Enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Smoky Chili-Lime Air Fryer Chickpeas
Ingredients
- 2 15 ounce canned chickpeas drained and rinsed
- 2 tablespoon ground cumin
- 2 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ½ teaspoon chili flakes adjust to taste
- 2 tablespoon sesame oil or olive oil
- 2 tablespoon fresh lime juice
- ¼ cup green onions diced
- 1 teaspoon flaky sea salt table salt works too
Instructions
- Drain, and Rinse: Open your can of chickpeas and pour them into a strainer. Rinse under cold water to remove any of the canned liquid.
- (optional): Remove the Skins: For extra crispy chickpeas, place them in a bowl of cold water and gently rub them with your hands. The skins will loosen and float. Slowly pour off the water so the skins drain first. Repeat a few times until most of the skins are gone, then dry the chickpeas again very well.
- Dry Chickpeas: Spread them out on a clean kitchen towel or a few paper towels, and gently pat them completely dry. This is important—if they’re wet, they’ll steam instead of crisping.
- Season: Transfer the chickpeas to a bowl. Add the cumin, smoked paprika, garlic powder, and chili flakes. Toss everything until well coated. Make sure the spices stick evenly.📍Don’t add the lime juice or sesame oil yet. They go in after cooking to keep the flavor sharp and the texture crisp.
- Air Fry: Preheat your air fryer to 400°F (200°C). Then, place the chickpeas in a single layer in the air fryer basket. Cook for 8 minutes, shaking the basket a couple of times. 📍Do not crowd in the basket or the chickpeas will steam instead of crisp.
- Add Lime and Sesame: Add the chickpeas back to the bowl and toss with lime and sesame oil. Then return to the air fryer for another 2-3 minutes. This helps seal in the flavor and adds that final toasted finish without making them soggy.
- Add Salt and Serve: Let the chickpeas cool for a few minutes then sprinkle on the green onions and flaky salt. They’ll crisp up even more as they sit. Then snack away or use them as a topping for bowls, soups, or salads.
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