Air Fryer Salsa Macha Chickpeas (20 Minutes)
Crispy air-fryer chickpeas coated in smoky salsa macha chilli oil, finished with lime and coriander for a crunchy snack in 20 minutes.
Method
- Preheat the air fryer to 400°F (200°C).
- Toss the dried chickpeas with the olive oil, smoked paprika, cumin and salt until evenly coated.
- Spread the chickpeas in a single layer in the air fryer basket.
- Air fry at 400°F (200°C) for 13 to 15 minutes, shaking the basket halfway, until deep golden and crisp.
- Tip the hot chickpeas into a bowl and toss immediately with the salsa macha so the chilli oil coats every chickpea.
- Squeeze over lime juice, scatter with coriander and serve warm, or cool completely for a crunchier snack.
Crispy air-fryer chickpeas coated in smoky salsa macha chilli oil, finished with lime and coriander for a crunchy snack in 20 minutes.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 28 g
- Fat
- 12 g
- Fibre
- 7 g
- Sugar
- 3 g
- Sodium
- 380 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Dry chickpeas are the key to crispness: pat them dry, then leave them on a tea towel for a few minutes if time allows. Tossing the salsa macha through while the chickpeas are hot helps the oil cling instead of pooling.
Substitutions
- Salsa macha — chilli crisp, or chilli oil plus 1 tablespoon chopped toasted peanuts
- Chickpeas — butter beans, drained and dried, air fried for 15 to 18 minutes
- Coriander — flat-leaf parsley
Serving suggestions
Serve as a snack, scatter over salads and grain bowls, or spoon over hummus.
Storage
Airtight container at room temperature for up to 3 days; crispness softens after day one.
Reheating
Re-crisp in the air fryer at 375°F (190°C) for 3 minutes.
Equipment
- Air fryer
- Bowl
- Tea towel
Variations
- Extra hot: add 1/2 teaspoon chilli flakes with the spices
- Sweet-savoury: add 1 teaspoon honey with the salsa macha
- Taco topping: skip the lime and spoon over tacos with shredded cabbage
Why it works
The air fryer's circulating hot air drives moisture off the chickpea skins, which is what makes them crisp. Salsa macha adds chilli heat, toasted nut flavour and oil in one spoonful, so the snack tastes layered without a long ingredient list.
Frequently asked questions
Why are my chickpeas not crispy?
They were probably still damp or crowded in the basket. Dry them well, cook in a single layer, and give them the full 15 minutes.
Can I make salsa macha chickpeas ahead?
Yes, they keep for 3 days at room temperature, and a quick air-fryer reheat brings back the crunch.
Tags
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