I used to make these on the stovetop, but they’d splatter everywhere and leave a huge mess. The oven keeps things tidy and makes the chickpeas even crispier, so it’s a win all around.

• Prep. Preheat oven to 400 degrees F. Add a piece of parchment paper to a large baking sheet.
• Prep chickpeas. Strain and rinse the chickpeas, then spread them out on a paper towel. Lay another towel on top and gently roll them around to get them as dry as possible. After that, transfer them to a clean dish towel and let them air‑dry for a bit so any lingering moisture can evaporate.

  15 oz chickpeas
• Add oil and seasonings. Add chickpeas to a mixing bowl and top with olive oil and seasonings. Mix well. Transfer to the prepared sheet pan.

  2 Tablespoons olive oil 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
• Bake. Place pan of chickpeas in the preheated oven and roast until crispy – about 30 minutes or so. Give them a shake halfway through, and then just keep an eye on them near the end.
• Serve. These are great as a little snack but we often add them to salads or bowls.