Air Fryer Masala Chickpeas (Vegan, Gluten-Free)

• 2 canschickpeas — 15 oz each, drained — organic if you can
• 1 tbspneutral oil
• 1 tspgaram masala
• 1 tspground cumin
• 1/2 tspground coriander
• 1/2 tspKashmiri chili powder — mild; to taste
• 1/2 tspamchur — dried mango powder, for tang
• 1/2 tspfine sea salt

Method

1. 01

   Drain and rinse the chickpeas, then dry them hard on a towel until the skins look matte. Any dampness is the difference between crunch and chew — discard the loose skins that rub off.

2. 02

   Air fry the bare, dry chickpeas at 390°F for 12 minutes, shaking twice. This first pass drives off the water; they'll rattle and turn pale gold.

3. 03

   Toss the hot chickpeas with the oil, garam masala, cumin, coriander, chili, amchur, and salt. Return to the basket and air fry another 5 to 6 minutes until deeply crisp and fragrant.

4. 04

   Tip into a bowl and eat warm — they're at their crunchiest fresh and go leathery if they sit, so this is a make-and-eat snack, not a make-ahead one.