Drain the water from the cooked chickpeas. Discard any skin.
Use a cloth or paper towel to pat it dry.
Set the temperature to 400°F in your air-fryer.
Add the chickpeas to the air-fryer and set the time to 10 minutes
When the time is up, toss the chickpeas so that they get evenly cooked.
Set the timer for 10 minutes and continue to cook till the timer is up.
While the chickpeas are cooking, in a large bowl combine oil with the spices - chaat masala, amchur powder, chili powder, and salt.
Once the cooking is complete, toss the hot chickpeas in the oil and spice mixture till they are completely coated.
Air fry the chickpeas for 3 more minutes at 400°F.
Transfer it to a plate to cool. Once cooled store it in a glass container for about 3-4 days in a cool, dark place.
I prefer to buy dried chickpeas and cook them in a pressure cooker. Here's how to cook chickpeas in an Instant Pot. You can also use a 15 oz can of chickpeas. Make sure to drain and rinse the chickpeas before using them to get rid of excess salt and preservatives.
Make sure to remove as much water from the chickpeas before air frying by using a cloth or a paper towel.
Air fryers vary so you may have to increase the cooking time to make the chickpeas crunchy. Typically it should cook between 20-25 minutes.
If the chickpeas lose their crunchiness in a couple of days, cook them in the air fryer for about 5 minutes at 400°F.
The reason I add the spices in the last 5 minutes is because it prevents the spice powders from getting burned while being cooked for over 20 minutes.
You can add a teaspoon of turmeric powder to give it a nutritional boost but it does stain your fingers while you are eating the chickpeas.
To mix it up you can add either a teaspoon of cumin powder or garam masala.