Preheat oven to 400 Degrees F about (204 degrees C).
Line a baking or cookie sheet with a parchment paper, foil or a nonstick baking mat. Set aside.
The next step is to drain, rinse and dry the canned chickpeas really well, using a paper towel or dish towel, making sure you remove all the moisture. You can discard any excess skin that comes from the chickpeas.
Place the chickpeas on the baking sheet and then air dry for about 10-15 minutes, for best results.
Roast for about 30-40 minutes, shaking the pan 1-2 times throughout.
Remove from the oven and toast with oil , followed by spices (either sweet or savory). Return to the oven and bake until the chickpeas are crunchy - an extra 10 or more minutes, depending on your oven or chickpeas brand. Toss once halfway through baking.
Also, keep a close eye on the chickpeas. The last few minutes of cooking is crucial. They do brown up pretty fast.
Let it cool for at least 1 hour; the chickpeas will become crunchier as they cool.
Allow to cool. Store in an airtight container in a dry pantry for up to 1 week.