Prep the chickpeas: Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels. Pat them very dry. Dry chickpeas = crisp chickpeas. If you have time, let them air-dry for 10 minutes.

Remove loose skins (optional): Gently rub the chickpeas with the towel to loosen some skins. You don’t need to peel every chickpea, but removing a few helps them crisp more evenly.

Preheat the air fryer: Set your air fryer to 390–400°F (200°C) for 3–5 minutes. A hot basket helps the chickpeas start crisping immediately.

Toss with oil and seasonings: In a bowl, combine chickpeas with oil, salt, pepper, garlic powder, paprika, and any optional spices. If using, sprinkle the cornstarch over and toss until lightly coated. You’re aiming for a thin, even layer—not gummy.

Arrange in a single layer: Lightly spray the air fryer basket if it tends to stick. Add the chickpeas in a single layer. It’s okay if a few overlap, but avoid crowding for best results. Work in batches if necessary.

Air fry and shake: Cook at 390–400°F for 12–16 minutes, shaking the basket every 4–5 minutes. Chickpeas should look deep golden and feel crisp on the outside. If they’re still soft in the center, give them another 2–3 minutes.

Season to finish: Taste and add more salt or a squeeze of lemon while warm. For a sticky seasoning (like honey-chili), toss immediately after cooking.

Cool for crunch: Spread the chickpeas on a wire rack or baking sheet to cool for 5–10 minutes. They crisp even more as they cool.