After chickpeas are drained and peeled, rub them gently with a towel to dry. Place on a sheet pan, in a single layer. Roast for 10 minutes. Remove from oven, stir the chickpeas with the oil, then sprinkle the remaining ingredients on top of chickpeas, and stir thoroughly to coat.
Place sheet pan back in the oven and roast for 15 minutes.
Then shut off oven, open the oven door about 5 inches, and let chickpeas cool inside.
Store at room temperature, in a parchment paper bag. This is super important for keeping them crispy!
Notes
adapted from the Eating Clean cookbook. For a less labor intensive cooking method, use Amy's method by rinsing and drying the chickpeas with a towel, then tossing them with the remaining ingredients. Bake at 350 degrees for 20 minutes, remove from the oven and let cool before serving. This produces a nutty, softer chickpea - different and just as lovely.