Step by step

Method

5 steps

1. 1

   Rinse and drain 2 cans (15 oz each) chickpeas. Dry them thoroughly between towels and rub off any loose skins — wet chickpeas won't crisp, and loose skins burn first.

2. 2

   Warm 1½ tablespoons olive oil in a small skillet over medium heat. Stir in 1 teaspoon cumin, 1 teaspoon smoked or sweet paprika, 1 teaspoon ground coriander, ½ teaspoon chili powder, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of cayenne if you want heat. Toast the spices 30–45 seconds until fragrant, then toss with the chickpeas until coated.

3. 3

   Preheat the air fryer to 390°F. Spread the chickpeas in a single layer (two batches if your basket's small).

4. 4

   Air fry 14–18 minutes, shaking every 5 minutes, until they're deep golden and sound hollow when you shake the basket. They firm up more as they cool — pull them when they look browned even if they still feel a little soft.

5. 5

   Cool a few minutes before snacking or scattering over a salad. Best the same day; re-crisp a soft batch 2–3 minutes at 350°F. You want crunchy spiced chickpeas — not soft steamed beans or bitter blackened skins.