Start with your cooked chickpeas. If you're using canned, drain and rinse them thoroughly under cold water.

This step helps remove excess sodium and any canning liquid. If you're using dried chickpeas, soak and cook them until tender. It takes some extra time, but it’s worth it for the flavor.

To achieve that glorious crunch, it's essential to dry the chickpeas. Lay them on a clean kitchen towel or paper towels and gently pat them dry. Aim for a moisture-free surface. This is key to air frying success. Trust me; nobody likes soggy chickpeas!

In a mixing bowl, combine the olive oil, sea salt, garlic powder, smoked paprika, cumin, and turmeric. Toss in your chickpeas, ensuring they're evenly coated with the oil and spice blend.

Each chickpea should glisten with flavored oil. If you love spice, this is a moment to get creative. Add a pinch of cayenne for heat or some Italian herbs for a different flair.

Transfer your seasoned chickpeas to the air fryer basket. Spread them in a single layer—this allows them to crisp up nicely.

Set the fryer to 400°F (200°C) and air fry for about 15 to 20 minutes. Give the basket a shake halfway through to promote even cooking.

Listen for that delightful crunch as you approach the end of the cooking time. Once they are golden brown and crispy, they are ready.

Be cautious not to overcook; burnt chickpeas have a bitter taste.

Transfer your chickpeas to a serving bowl and let them cool slightly. They will continue to crisp up as they cool down. And just like that, you have a delicious, irresistible snack!