why aren't my fried chickpeas getting crispy? I fried at 350 for 4 minutes, and they're only moderately crispy

Try frozen chick peas. I have had great luck with them getting crispy yet staying meaty in the interior. For a lighter yet still tasty awesome version, try dry roasting in a iron skillet with seasonings until toasty and crunchy. Great beer snack.

Canned chickpeas work well for frying (or roasting)--just make sure to rinse all the canned goo off and dry thorougly. Also, you might want to try a slightly higher temperature and a little longer. For example, the recipe for Smoky Fried Chickpeas suggests 5 minutes at 355 F. And make sure you don't crowd the pan as that will bring the oil temperature down quite a bit.

also they are canned chickpeas which I know may be a reason. Would fresh fry differently and if so how should I prep them?