Heat the air fryer to 400°F. It takes five to ten minutes to warm up, depending on your model.

While the fryer heats, open the can of chickpeas. Pour them into a colander and rinse them well. Roll them onto a clean towel and pat them dry. Discard any loose skins. ALTERNATE: If you have a salad spinner, give them a whirl in there to try them thoroughly. They must be dry to the touch.

Put the dry chickpeas into a mixing bowl. Add three pumps of the olive oil spray (not the aerosol kind, it ruins you air fryer!). Add your seasoning and coat the garbanzos. EXCEPTION: If you are frying with sugar or a sugar substitute, roll the chick peas in at the END of the cycle - doing them ahead of time will cause the sugar to burn.

Add the chickpeas to the frying basket. Air fry them for eight minutes. Check for crunchiness. Continue to fry for additional two-minute intervals and check frequently.

Add an additional dusting of seasoning if you wish. If you withheld sugary flavors, add them while they are HOT so the sugar melts and sticks to the beans.

Serve right away. These don't travel or store well, best eaten immediately.