Preheat the oven to 375 degrees F.

Pour the chickpeas into a strainer in the sink and rinse with cold water. Drain well. Spread the drained chickpeas onto a clean dish towel and pat dry. You can rub the chickpeas to remove the skins, if desired. This step isn’t necessary, but the chickpeas will get a little crispier without the skins.

Put the dried chickpeas on a large baking sheet and drizzle with olive oil. Toss the chickpeas until they are all well coated with the oil. Season with salt.

Roast the chickpeas for 35 to 45 minutes or until they are golden brown and crispy, shaking the pan halfway through.

Remove the pan from the oven and toss the chickpeas in your favorite seasonings. Let the chickpeas cool completely, they will continue to crisp up as they cool.