Instructions:
- Rinse and drain the canned chickpeas thoroughly. Spread them out on a paper towel-lined baking sheet and use another paper towel to gently pat them as dry as possible. Allow them to air dry for 15 minutes for maximum crispiness.
- Transfer the dried chickpeas to a large mixing bowl. Drizzle with olive oil and toss until every chickpea is lightly coated.
- In a small separate bowl, whisk together the smoked paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper to create the spice blend.
- Sprinkle the spice blend over the oiled chickpeas and toss again until the spices adhere evenly to the chickpeas.
- Preheat the air fryer to 380°F (195°C). Place the seasoned chickpeas in a single layer in the air fryer basket, working in batches if necessary.
- Air fry for 8 minutes. Remove the basket and give it a vigorous shake.
- Return the basket to the air fryer and cook for another 5–10 minutes, checking every 3 minutes, until the chickpeas are deeply golden brown and crunchy.
- Transfer immediately to a bowl. Taste and adjust seasoning before serving warm.