Drain and dry the chickpeas well. Rinse in a colander, then pat dry with clean kitchen towels or paper towels. Remove as much moisture as possible. If some skins come off, that’s fine—discard loose skins for extra crunch.

Toss with oil. In a bowl, combine chickpeas and oil. Coat evenly but don’t drench them. Too much oil can make them chewy.

Air fry the chickpeas. Add to the basket in a single layer. Cook for 12–16 minutes, shaking the basket every 4–5 minutes. They’re done when golden and crisp to the bite. Thicker chickpeas may need an extra minute or two.

Season immediately. Transfer hot chickpeas to a bowl and quickly toss with salt, garlic powder, paprika, pepper, and any optional spices. Seasoning sticks best while they’re hot.

Let them cool slightly. Give them 5–10 minutes on a tray to firm up and get even crunchier before serving.