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Bombay roasted chickpeas spread across a parchment-lined tray
TrendyTadka Editorial

Crunchy Bombay Roasted Chickpeas

Canned chickpeas turn crunchy in the air fryer, then get a bright Bombay-style finish of cumin, paprika, and chaat masala.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 4
Course: Snack
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans 15 ounces each chickpeas, rinsed and drained
  • 1 tablespoon neutral oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne optional

Method
 

Instructions
  1. Preheat the air fryer to 390°F. Spread chickpeas on a clean towel and rub until very dry; remove loose skins if convenient.
  2. Toss with oil and salt. Air-fry in one layer for 12 minutes, shaking every 4 minutes.
  3. Mix cumin, paprika, coriander, chaat masala, garlic powder, and cayenne.
  4. Sprinkle the spice blend over the hot chickpeas, shake, and air-fry 3 to 6 minutes more until dry and crisp, checking often.
  5. Cool uncovered for 5 minutes before judging crunch. Serve the same day.

Notes

  • Expect occasional popping; keep the basket closed while cooking.
  • Do not line the basket with solid parchment.
  • Check every minute near the end.
  • Store only after completely cool.