Preheat the oven to 400 degrees F.

Prep: If you’re using canned chickpeas, place them in a colander and rinse them under cool running water.

Dry: Fold a large dish towel or flour sack in half, placing the chickpeas between. With your hands laid flat, roll the chickpeas using the palm of your hand and extended fingers to move the garbanzo beans around. Try to remove as much of the moisture as you can.

Remove loose skins: Once dried, pick away any skins that have noticeably become detached or loosened by gently pinching the chickpeas between your thumb and forefinger. Repeat rolling the chickpeas one more time for good measure.

Oil & Season: Spread the chickpeas onto a rimmed baking sheet lined with parchment paper or silpat (affiliate links), lightly greased is ok too. Drizzle with a teaspoon or two of olive oil, add seasoning and mix well to coat. Arrange the chickpeas across the baking sheet in a single layer.

Roast: Bake for 40 – 45 minutes, stirring every 10 minutes or so. Once done let cool a bit before using or storing.

Store: Chickpeas will stay crispy and crunchy stored in an uncovered or loosely covered bowl or container. When stored in an airtight container they will soften up and lose their crunchy texture. Will last on the counter for 5 days or so.

Serves 3, 1/2 cup per serving.