Drain the chickpeas into a colander and rinse thoroughly under cold running water.

Spread the rinsed chickpeas onto a clean kitchen towel or paper towels and pat them dry until no surface moisture remains.

Remove and discard any loose skins that have detached during the drying process to ensure even crisping.

Transfer the dry chickpeas to a bowl and toss with 1 tablespoon of olive oil until every chickpea is evenly coated.

Preheat the air fryer to 400°F (200°C).

Place the chickpeas in the air fryer basket in a single layer to allow for maximum airflow.

Cook for 12 to 15 minutes, shaking the basket every 5 minutes to promote uniform browning.

In a small mixing bowl, combine the sea salt, smoked paprika, ground cumin, and garlic powder.

Remove the chickpeas from the air fryer once they are golden brown and firm to the touch, then toss immediately with the spice blend while the oil is still warm.