Drain and rinse: Pour the chickpeas into a strainer, rinse under cool water, and shake off excess water.

Dry well: Spread the chickpeas on paper towels or a clean kitchen towel. Gently roll them to dry and remove as much moisture as possible. Pick off any loose skins if you like, but it’s optional.

Preheat the air fryer: Set it to 390°F (200°C) for 3 minutes. Preheating helps the chickpeas crisp faster.

Season: In a bowl, toss the dried chickpeas with olive oil, salt, garlic powder, smoked paprika, and black pepper. Make sure every chickpea is coated.

Load the basket: Add the chickpeas in a single layer. A few overlaps are fine, but avoid crowding to keep them crisp.

Air fry: Cook for 12–15 minutes, shaking the basket every 5 minutes. They’re done when they’re deep golden and crunchy to the bite.

Taste and adjust: While still warm, taste and add more salt or spices if needed. For extra brightness, finish with lemon zest.

Cool for peak crunch: Spread the chickpeas on a plate or baking sheet and let them cool for 5–10 minutes. They crisp up even more as they cool.