Step 1

Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).

Step 2

Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.

Step 3

Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.

Step 4

Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.

Step 5

Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.

Step 6

Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.

Step 7

Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.