Instructions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Drain and rinse your chickpeas. Spread them out evenly on a layer of paper towels, then top them with another layer of paper towels and pat them dry. The dryer the chickpeas, the crispier they will become.

3. Remove any loose skins from the chickpeas, as these can burn. If you're not a fan of the texture of the roasted skin, remove it from all of the chickpeas.

4. Spread the chickpeas in a single layer on a rimmed baking sheet and transfer to the oven. Roast the chickpeas until they're browned and crispy, about 40 minutes. Shake the roasting pan every 10 minutes or so to ensure that the chickpeas cook evenly.

5. As the chickpeas roast, combine the cumin with the olive oil and salt. For every 15-ounce can of chickpeas, you'll need about 1 tablespoon of olive oil, 2 teaspoons of cumin and 1/2 teaspoon of kosher or sea salt. For a more complex flavor, substitute part of the cumin for paprika, garlic powder, curry powder, or any other dried spices you enjoy.

6. Remove the chickpeas from the oven and pour them into a bowl. Toss the roasted chickpeas with the spice and olive oil mixture, then transfer back to the baking sheet. Roast the chickpeas for another five minutes to ensure that they absorb the flavor from the spices. Allow the chickpeas to cool for a few minutes before serving.