📋 Instructions

1. 1Dry the chickpeas — Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat completely dry. Rub gently to loosen the papery skins and pick out any that come free — this takes about five minutes and is the single most important step for crunch.
2. 2Preheat the air fryer — Set your air fryer to 400°F (200°C) and let it preheat for 3 minutes. A hot basket starts the crisping immediately instead of steaming the chickpeas.
3. 3Toss with oil — Tip the dry chickpeas into a bowl, drizzle with the olive oil, and toss until every one is glossy. You want a thin, even sheen — not a puddle at the bottom of the bowl.
4. 4Air fry the first round — Spread the chickpeas in a single layer in the basket and cook at 400°F (200°C) for 7 minutes. Pull the basket out and give it a firm shake so they roll and turn.
5. 5Finish until crackly — Return to 400°F (200°C) for 5 to 7 more minutes, until they're deep golden brown and you hear a dry, rattling crackle when you shake the basket. Pull one out and bite it — it should snap cleanly, with no soft center.
6. 6Season while hot — Immediately tip the hot chickpeas into a bowl and toss with the smoked paprika, garlic powder, salt, pepper and cayenne. The residual heat makes the spices cling and smell incredible.
7. 7Cool and serve — Spread them on a plate for 3 minutes to cool and firm up — they crisp further as they sit. Finish with grated Parmesan if you like, and eat while warm.