Preheat the oven to 400 F.

Pat the chickpeas dry-ish--you just want them to not be sopping wet, damp is fine.

Toss them in the olive oil.

Shake the spices over the chickpeas--and then toss to evenly distribute the spices.

I like to throw a pinch of salt over the chickpeas, then toss them, then salt and toss again. How often you do this really depends on how salty you like your crunchy snacks. I would guess somewhere between 1 and 2 teaspoons.

Spread the chickpeas onto a rimmed baking sheet in a single layer.

Roast for 30-50 minutes, tossing the chickpeas every 10-15 minutes. Toward the end, I removed 2-3 chickpeas at a time, periodically, and tasted them until I was certain the chickpeas were as crunchy as I wanted. Depending on your oven, humidity, and other intangible factors, it may take longer.

When the chickpeas are crunchy enough, remove the baking sheet from the oven and let the chickpeas cool on the pan.