Drain and rinse the chickpeas

• Drain the canned chickpeas in a colander and rinse well.
• Shake off as much water as possible so they crisp up nicely.

Coat with oil and seasoning

• Spread the chickpeas in a bowl and drizzle with the olive oil.
• Sprinkle over the sour cream and onion seasoning (or ranch, or just salt and pepper).
• Toss until evenly coated.

Air fry the chickpeas

• Transfer the chickpeas to the air fryer basket in a single layer.
• Air fry at 190 °C, shaking the basket halfway through so they cook evenly.

Check and finish

• Check the chickpeas; if they are not crunchy yet, air fry a few more minutes, shaking the basket.
• They are ready when golden, roasted and crunchy.

Serve

• Let them cool slightly and enjoy as a crunchy snack instead of chips.