Preheat oven to 425°F and line a large baking sheet with parchment paper.

Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. (I prefer to toss the chickpeas in a bowl with my seasoning before roasting.)

Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are.

Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices, if using.

Store roasted chickpeas in loosely covered container at room temperature. They are best used within two days.