Preheat oven to 400 F degrees. Rinse and drain chickpeas. Place them onto a kitchen towel and rub until completely dry. Remember, the chickpeas need to be very dry or they won't crisp up. This will also help to loosen up the skins. Slide off the rest of the skins - this will make the chickpeas a lot crunchier.
On a baking sheet lined with parchment paper or a silicone mat, add the chickpeas. Drizzle the oil over the chickpeas and the salt, and using your hands, rub to mix into the chickpeas. Ensure they are spread out on the sheet
Bake for 30 minutes, rotating the baking sheet pan halfway around at 15 minutes.
Test one of the chickpeas to ensure that it's crispy. Remove chickpeas, and if you're flavouring them, toss with the relevant flavourings:
Maple cinnamon - mix in about cinnamon, and drizzle from maple syrup over and toss lightly
Harissa garlic - mix with Harissa powder and garlic powder and toss together.
If you have time/want the crispness to last, place chickpeas back into the oven, turn off the oven and leave it slightly open to cool for another 30 minutes. This will ensure they remain crispy for days.
Remove from oven and enjoy! You can store them in airtight Tupperware containers for days. Enjoy!
This recipe is naturally vegan and gluten free. You can use any flavours that you’d like on these chickpeas. Don’t put the seasonings on before baking – they tend to burn and will ruin the flavour of the chickpeas. These make a great meal prep snack!