If you’re looking for a homemade snack, this is it! These chickpeas are crispy on the outside and creamy on the inside, with all the flavors of cacio e pepe, minus the pasta.
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I absolutely love crispy roasted chickpeas. They’re so addictive, especially when they’re warm. They’re crispy and crunchy and creamy. When they cool down to room temp or at kept cold in the fridge, they are delightfully chewy and hearty and just so good.
I did a little side by side comparison of oven roasted and air fryer chickpeas and even though I thought that the oven roasted chickpeas would win, the air fryer chickpeas were my favorite, hands down. They shrink a little in the air fryer, loosing more moisture, making them a more crunchy snack. The ones in the oven end up being more creamy on the inside with lightly crispy edges. Both are good, it just depends on what you like and if you have an air fryer or not.
I snacked on a bunch of them while they were hot, then packed the rest up into little containers in the fridge so I can grab them as a quick snack during the week. I love them tossed on salad, pasta, or just as a snack.
Oven Roasted Or Air Fryer Crispy Cacio E Pepe Chickpeas
Makes about 1 1/2 cups
Prep time: 5 minutes
Cook time: 10-20 minutes
Total time: 20 minutes
- 1 can chickpeas, drained and rinsed
- 1/2 tablespoon oil
- 1/2 cup finely grated parmesan
- salt and freshly ground pepper
Pat the chickpeas dry with paper towel. In a bowl, toss the chickpeas with oil. Toss with the parmesan and then season with salt and freshly ground black pepper.
To roast: spread the chickpeas out on a baking sheet and roast at 375°F for 20 minutes, stirring half way. Remove from the oven and let cool slightly, finishing with more parmesan if desired.
To air fry: add the chickpeas to the fryer basekt. Turn the air fryer on at 350°F for 5 minutes. Shake the basket, then set it again for 5 minutes at 350°F. Let cool slightly, and finish with more parmesan if desired.