• Prep: Preheat oven to 425°F. You can line a baking sheet with parchment or a silicone baking mat for easy cleanup (but this is optional).
• Dry the chickpeas: After draining and rinsing chickpeas, use a clean, lint-free kitchen towel to dry them as thoroughly as possible. This step is important.
• Season: Add the chickpeas to a bowl and drizzle with olive oil. Season generously with salt and pepper and toss to coat. (If adding additional spices, see notes.)

Oven Instructions

• Roast: Spread the seasoned chickpeas out on the baking tray and roast for 40-50 minutes, or until evenly browned. Important: Take the tray out of the oven every 10 minutes and give the chickpeas a good mix to ensure they cook evenly. The chickpeas near the edge of the pan will brown faster and can burn if not mixed regularly.
• Check for doneness: At the 40 minute mark, start checking and stirring the chickpeas every ~5 minutes instead of 10. They can quickly go from browned to burnt. Depending on your oven and how dry your chickpeas were to begin with, it takes between 40-50 minutes to get them crunchy. They're ready when they are a deep golden brown and appear slightly "cracked" or "puffed."
• Allow to cool: Once you take the chickpeas out of the oven, let them cool for about 10 minutes on the baking sheet. They will continue to crisp up during this time.

Air Fryer Instructions

• Air-fry: Pour the seasoned chickpeas into the basket of an air fryer. Air fry at 390°F for 20-25 minutes, giving the basket a shake after the first 5 and 10 minutes. During the last 10 minutes of cooktime, check often to avoid burning. The chickpeas are done when they are a deep golden brown and appear slightly "cracked" or "puffed."
• Allow to cool: Leave the chickpeas in the air fryer basket on the counter (to avoid trapping steam) and let them cool for about 10 minutes before enjoying. They will continue to crisp up during this time.

Storage

• The chickpeas are best enjoyed that day, but they can be stored for a few days. If keeping them in a container with a lid, leave the lid on loosely; if keeping them in a bag, leave it just barely open. This will help the chickpeas stay crispy.