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Air Fryer Salt and Vinegar Chickpeas

Rated as 4.5 out of 5 Stars

"This addictive little snack is sure to disappear quickly, so you might want to make two batches! These are best served immediately."
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50 m servings 229
Original recipe yields 2 servings


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  1. Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
  2. Drain chickpeas, removing any loose skins.
  3. Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
  4. Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.


  • Cook's Notes:
  • The longer the chickpeas sit in the vinegar, the better.
  • These tend not to keep well. If needed, store in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them in the air fryer for 1 minute.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.

Nutrition Facts

Per Serving: 229 calories; 8.3 31.7 6.9 0 859 Full nutrition

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Plan on doubling this recipe to save yourself an extra trip to the store. They will disappear very quickly. They are that good. These are a must try if you are a fan of the salt and vinegar flav...

I was surprised at the consistency. I was expecting them to be 'crunchy'... like honey roasted nuts. The shells had a little crunchiness but, the insides of the chickapeas was a bit soft.