Crispy Air Fryer Chickpeas

Preheat the air fryer to 390°F.

Rinse and drain the chickpeas, shaking off as much water as possible. Place chickpeas on a towel and pat gently to dry. Fold over the top of the towel, then use your hands to gently rub the chickpeas, then remove any of the chickpea skins that have loosened (it should only take a minute or so; it doesn’t have to be perfect).

In a medium bowl, toss the chickpeas with the olive oil and spices.

Add the chickpeas to the air fryer basket. Cook 13 to 14 minutes, shaking 2 to 3 times during the cook time, until they are very crispy (you want them to go until they are super crispy but not dark brown or burned). Pour them onto a baking sheet to cool.

Cool for at least 30 minutes before storing. The chickpeas will crisp up even more as they cool. Store in a container with a cracked lid for up to 1 week; you can also store them in a paper bag. (To maintain the crunch, avoid sealing them until they’re completely cool. If they do soften over time, you can pop them back in the air fryer for a few minutes to revive the crunch!)