Air Fryer Spiced Roasted Chickpeas and Edamame Snack Mix

How to Make Air Fryer Spiced Roasted Chickpeas and Edamame Snack Mix

1. 1

   Step 1: Prep, drain and dry

   Drain and rinse the canned chickpeas and spread them on paper towels; pat as dry as possible to remove surface moisture. Thaw any frozen shelled edamame and pat dry as well, then transfer both to a large bowl and sprinkle with the cornstarch, tossing until evenly coated to promote crisping.

   For this step

   • 1 15 oz can, drainedChickpeas (canned, drained)
   • 1 cupShelled edamame (thawed if frozen)
   • 1 tbspCornstarch
   
2. 2

   Step 2: Whisk the spice oil

   In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and cayenne (if using) until smooth. This seasoned oil will evenly coat the legumes and deliver smoky, savory flavor.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 tspSmoked paprika
   • 1/2 tspGround cumin
   • 1/2 tspGarlic powder
   • 1/2 tspFine sea salt
   • 1/4 tspCayenne pepper (optional)
   
3. 3

   Step 3: Coat chickpeas and edamame

   Pour the seasoned oil over the cornstarch-coated chickpeas and edamame and toss thoroughly so each piece is lightly coated. If the mixture seems wet, give it a couple extra minutes on the counter so the coating adheres.
   
4. 4

   Step 4: Air-fry chickpeas for initial crisp

   Preheat the air fryer to 375°F (190°C). Place only the chickpeas in a single layer in the basket (reserve the edamame) and air-fry for 10 minutes, shaking the basket once or twice to promote even browning; the chickpeas should start to turn golden and firm up.
   
5. 5

   Step 5: Add edamame and finish crisping

   Add the seasoned edamame to the basket with the partially-cooked chickpeas and spread into a single layer. Continue air-frying for 6–8 more minutes, shaking once, until both chickpeas and edamame are crisp and golden—watch closely during the last few minutes to avoid burning.
   
6. 6

   Step 6: Cool and store for portability

   Transfer the snack mix to a rimmed tray or plate to cool completely; cooling helps them crisp further. Once cool, taste and adjust salt if needed, then store in an airtight container at room temperature for up to 5 days for a portable, high-fiber snack.

1. Drain and rinse the canned chickpeas and spread them on paper towels; pat as dry as possible to remove surface moisture. Thaw any frozen shelled edamame and pat dry as well, then transfer both to a large bowl and sprinkle with the cornstarch, tossing until evenly coated to promote crisping.
2. In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and cayenne (if using) until smooth. This seasoned oil will evenly coat the legumes and deliver smoky, savory flavor.
3. Pour the seasoned oil over the cornstarch-coated chickpeas and edamame and toss thoroughly so each piece is lightly coated. If the mixture seems wet, give it a couple extra minutes on the counter so the coating adheres.
4. Preheat the air fryer to 375°F (190°C). Place only the chickpeas in a single layer in the basket (reserve the edamame) and air-fry for 10 minutes, shaking the basket once or twice to promote even browning; the chickpeas should start to turn golden and firm up.
5. Add the seasoned edamame to the basket with the partially-cooked chickpeas and spread into a single layer. Continue air-frying for 6–8 more minutes, shaking once, until both chickpeas and edamame are crisp and golden—watch closely during the last few minutes to avoid burning.
6. Transfer the snack mix to a rimmed tray or plate to cool completely; cooling helps them crisp further. Once cool, taste and adjust salt if needed, then store in an airtight container at room temperature for up to 5 days for a portable, high-fiber snack.