Drain and rinse the chickpeas, then add to a medium-sized mixing bowl and add in the olive oil and seasonings. Stir well to combine using a spatula, ensuring all chickpeas are well coated.

Divide and cook in two batches in the air-fryer at 200°C for 15-20 minutes, stirring once at the 10-minute mark.

You may hear some popping while they're cooking which is totally normal. They're done once they're golden brown and crispy al the way through.

Serve while warm and store in an air-tight jar once cooled to preserve crispiness.

Pre-heat your oven to 200°C.

Drain and rinse chickpeas, then pat dry using a clean dish towel.

Add chickpeas to a medium-sized mixing bowl along with the olive oil and seasonings. Stir well to combine using a spatula, ensuring all chickpeas are well coated.

Transfer to a baking tray and bake for 25-30 minutes, stirring every 10 minutes or so to avoid burning.