DAE finally nail crispy chickpeas after 6 failed tries?

Back in March I tried roasting chickpeas in my air fryer at 400 for 15 minutes and they came out chalky inside every single time. Last Tuesday I drained a can, dried them on a dish towel for 20 minutes, then hit them at 390 for 12 with a shake halfway, and they actually crunched. My roommate Devin ate half the batch straight off the tray before I could even salt them. What temp and time are you all using for yours?

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