Drain and rinse the chickpeas. Place chickpeas on a towel and let them dry completely. To get a crispier chickpea, remove the skins. Leaving them on is OK though! The key is getting them as dry as possible. In a small bowl, mix chickpeas with salt and extra virgin olive oil. Then, align the chickpeas in a single layer on a baking sheet so they can cook evenly.
Bake for 45 minutes. I turned mine around about half way through and gave them a little shake.
Chickpeas should be golden brown and crunchy when done. When you remove from oven, add any additional spices you like: garlic powder & paprika is my go to. You can also make them "Asian" with a drizzle of sesame oil, soy sauce, ginger, and black pepper!