Drain and rinse the chickpeas (for an even crispier result, remove the skin from the chickpeas – this can be time-consuming, but it’s worth it!).
Set oven to 400 convection (if your oven does not have a convection setting, you will have to cook longer, tossing more frequently).
Lay flat on paper towel to dry completely (this could take up to an hour). Pat dry with paper towel to ensure they are completely dried (this is an important step, or else your chickpeas won’t crisp up).
Toss the chickpeas in the olive oil to coat entirely and lay flat on a parchment paper lined baking sheet.
Bake in the oven for 45-50 minutes, tossing the chickpeas and turning the baking at the halfway mark.
Meanwhile, mix together all the spices, salt and pepper in a medium bowl – set aside.
Remove from the oven and toss with the mixed spices until entirely coated.
Serve immediately or keep in an airtight container at room temperature for up to two days.
Notes
You can mix together any spices of your liking - feel free to make it your own and according to your taste!