Preheat the oven to 425°F and lay parchment paper on a large baking sheet.

Place the chickpeas on a kitchen towel to dry. Remove any stray skins.

Toss the dry chickpeas with a drizzle of olive oil and liberal pinches of salt on a baking sheet.

Cook for 20 to 30 minutes, or until the chickpeas are golden brown and crunchy. Ovens vary; if your chickpeas aren't crispy enough, continue cooking until they are!

Remove from the oven and stir with pinches of your favorite spices, if using, while the chickpeas are still warm.

Roasted chickpeas should be stored at room temperature in a loosely covered container. These should be used within two days.