Air Fryer Sourdough Discard Smoky Paprika Chickpea Crisps
Crispy, savory crisps combining sourdough discard with roasted chickpeas, smoked paprika, and cumin for a Spanish-inspired snack. The air fryer ensures maximum crunch in minutes, perfect for using up starter and impressing guests at parties.
- Prep
- 10 min
- Cook
- 16 min
- Wait
- 5 min
- Total
- 31 min
- Makes
- About 2 cups (48–60 crisps)
Steps
Before you start
- Have sourdough discard at room temperature and patted very dry with paper towels
- Drain and thoroughly dry the canned chickpeas—excess moisture prevents crisping
- Preheat your air fryer to 375°F (190°C) for 3 minutes
- Line the air fryer basket with parchment paper to prevent sticking and catch any crumbs
Mix sourdough and spices
- In a medium bowl, whisk together the sourdough discard, smoked paprika, cumin, garlic powder, and salt until fully combined and no lumps of paprika remain.
- The mixture should be smooth and evenly colored.
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Ready when: Spices are evenly distributed with no visible dry streaks
Tip: Whisk for a full minute to fully incorporate the paprika so you don't bite into pockets of raw spice
Coat chickpeas
- Add the dried chickpeas and olive oil to the sourdough mixture.
- Fold and stir gently for 1–2 minutes until every chickpea is evenly coated with the sourdough-spice paste.
- Work in batches if needed to ensure thorough coverage.
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Ready when: Each chickpea is fully coated and the mixture looks uniform
Tip: Wet chickpeas won't crisp—make sure they are bone dry before adding to the bowl, or you'll end up with soft crisps instead of crunchy ones
Spread in air fryerOven 375°F / 190°C
- Spread the coated chickpeas in a single layer on the parchment paper lining the air fryer basket.
- Some clumps of sourdough paste are fine—they will crisp into crackers.
- Do not overcrowd; use two batches if your basket is small (under 3 quarts).
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Ready when: Chickpeas are spread in a single layer with no stacking
Tip: Overlapped chickpeas will steam rather than crisp, so take the extra 30 seconds to arrange them properly
Air fry first batchOven 375°F / 190°C
- Set the air fryer to 375°F (190°C).
- Air fry for 12 minutes, shaking the basket or stirring the chickpeas halfway through (at the 6-minute mark) to ensure even browning.
- The crisps should turn golden-brown and feel very light.
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Ready when: Chickpeas are deep golden-brown; sourdough bits are tan and crispy, not soft or pale
Tip: If you see any pale or soft crisps after 12 minutes, add another 2–3 minutes—underdone crisps will soften quickly when cooled
Cool and taste
- Transfer the crisps to a plate and let them cool for 5 minutes.
- They will continue to crisp and harden as they cool.
- Once cool, taste one and adjust seasoning if desired with extra salt or cracked black pepper.
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Ready when: Crisps are firm and snap cleanly when bent or bitten
Tip: Warm crisps feel soft—don't panic; they harden completely once cooled to room temperature
Air fry second batch (if needed)Oven 375°F / 190°C
- If you divided the mixture into two batches, repeat steps 3–5 with the remaining coated chickpeas.
- Time will be the same.
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Ready when: Chickpeas are golden-brown and crispy, matching the first batch
Good to know
Tips
- Sourdough discard that's been fed and active (bubbly) gives the best rise and crispness; sluggish discard may not puff as much but will still work
- Air fryer baskets vary in size and heat distribution—start checking at 10 minutes if your basket is smaller or runs hot, and extend to 14 minutes if crisps aren't golden enough
- These crisps are best eaten the day they're made, but they rehydrate slightly overnight; re-crisping in the air fryer brings them back to life almost perfectly
- For a party, double the batch and air fry in two rounds—they're too good to run out of, and the whole process takes less than 35 minutes total
Make ahead
You can coat the chickpeas and store them in an airtight container in the fridge for up to 2 days before air frying. Air fry directly from the fridge without thawing; add 2–3 extra minutes to the cook time.
Storage & reheating
Store cooled crisps in an airtight container at room temperature for up to 4 days. They will gradually soften over time. To re-crisp, spread on a lined air fryer basket and heat at 350°F (175°C) for 3–4 minutes. Do not refrigerate or freeze; moisture will make them soggy.
Substitutions
- canned chickpeas → Roasted chickpeas (store-bought or homemade), roughly broken into halves. Use the same amount by weight; they'll be crunchier to start but still fry beautifully and add a roasted layer of flavor
- smoked paprika → Sweet paprika plus a pinch of liquid smoke (¼ teaspoon) mixed into the sourdough. Mimics the smokiness without smoked paprika; adjust to taste since liquid smoke is potent
- ground cumin → Ground coriander or a pinch of chili powder. Coriander gives a citrusy note; chili powder adds mild heat instead of earthiness
- extra-virgin olive oil → Avocado oil or neutral vegetable oil. Use the same amount; neutral oils have a higher smoke point but olive oil adds traditional Spanish flavor
