Pre heat oven to 400 F
Dry chickpeas - soak overnight and next morning cook in enough water until half done. Drain well.
Canned chickpeas - rinse and drain well. Rinsing canned chickpeas removes excess starch resulting in crunchier chickpeas.
Drained chickpeas need to be dried on kitchen towel. Pat dry well.
Remove the papery skin on chickpeas by pressing it between your fingers. A gentle press should remove the skin on. This step is optional.
Spread chickpeas on greased baking tray and roast chickpeas in pre heated oven for 10-15 minutes. Remember we are roasting naked chickpeas, no seasoning yet.
Then remove slightly cooked chickpeas from oven, add olive oil, all the seasonings and put it back on baking tray in single layer.
Bake until done. Will take about 35-40 minutes in total. Stir a few times for even roasting during the baking time.
Once roasted well, crack open oven door slightly and let the chickpeas stay on baking sheet inside the oven. While chickpeas cook inside the oven it will turn crunchier.
Remove baking tray from oven scoop over roasted chickpea on to serving bowl if serving.
If you want to store baked chickpeas, let it cool completely and then store in air tight container. These should stay crunchy for upto a week.