Preheat oven to 400 °F. Drain the chickpeas and rinse. Pat them dry between two paper towels to remove excess water. Be sure they are very dry.
Spread the chickpeas on a bake sheet lined with parchment paper. You can roast them for 15 minutes to absorb excess moisture. (You can skip this part and move to the next step this is only optional)
Drizzle the chickpeas with a small amount of olive oil, sprinkle with salt and pepper and other spices and roll them around or toss to coat evenly.
Bake them for approximately 20 minutes. Give the pan a good shake at about the 10 minute mark.
Your chickpeas may require a significantly higher amount of time. Just reset your timer and check on them every 10 minutes. They are done when they sound somewhat hollow. When you bite into them they will be crunchy without any softness inside.
Turn off the oven and crack the door slightly. Let them sit for 10 minutes. This step ensures they get crunchy as they cool (optional)
