Position baking rack in the center of the oven. Preheat to 400°F.
Drain and rinse chickpeas. Line a baking sheet with a clean dish towel or a thick layer of paper towels. Transfer chickpeas to the sheet pan and distribute evenly.
Pat the chickpeas with the towels until they are dry to the touch. Air dry for a few minutes if possible. The more moisture removed, the crispier the peas will be.
Remove any excess skin that comes off. You can use your fingers to remove all of the skin or leave them on.
Spread the dried chickpeas onto a sheet pan and drizzle with 2 tablespoons olive oil and sprinkle ½ teaspoon salt. Stir with your hands or spoon to evenly coat.
Roast for 30 to 35 minutes, shaking the pan every 10 minutes to distribute. The chickpeas are done when golden brown in color and crunchy on the outside. Taste the chickpeas every 10 minutes so you can gauge for crispiness. The centers may be slightly soft in the middle.
You can further dry the chickpeas, so they are completely crisp by turning off the oven and letting the pan sit in the warmed oven for another 30 to 40 minutes. The slow drying will make the chickpeas really crunchy! I like to taste every 10 minutes during this process to see when the crunch is just right.
Sprinkle the desired spices over the warm roasted chickpeas and stir to coat. Eat right away or enjoy as a snack or on top of a salad.
Customize your own flavor! Add spices and herbs after roasting when the roasted chickpeas are still warm.
If roasted until completely crisp, chickpeas will last 1 month stored in an airtight container.