Drain and rinse chickpeas, then thoroughly dry. I like to add them to a salad spinner and spin until very dry. The drier the chickpeas, the better they’ll crisp up!
In a medium bowl, add all remaining ingredients to the completely dried chickpeas and toss well.
Transfer chickpeas to the air fryer basket in an even layer. If they’re overlapping, they won’t fry as nicely—fry in batches if needed. Air fry at 390°F for 10–15 minutes (see note 2) or until crisp, but not hard. Shake the air fryer basket at the halfway point to ensure even frying.
Video
Notes
Note 1: For crispy chickpeas, dry them well before adding oil and spices. Spices won’t adhere well to wet chickpeas, and they’ll end up steaming more than roasting. Chickpeas also won’t crisp if there are too many in the air fryer. Spread them in a single layer, avoiding overlap. If you double the recipe, count on a longer cook time.Note 2: Since all air fryers are slightly different, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking.Storage:Chickpeas are best right out of the air fryer; they will soften as they sit. Store leftovers in an airtight container in the fridge and just pop them back in the air fryer for a few minutes to re-crisp the next day!