Dry the chickpeas

• Rinse the chickpeas and dry them very well with a clean cloth.
• Pull off the slimy skins for maximum crunch.

First roast, plain

• Spread the chickpeas on a baking tray with no oil or seasoning.
• Roast at 220 °C (425 °F), shaking the tray halfway through.

Cool completely

• Take the tray out of the oven and let the chickpeas cool completely.

Coat with oil and seasonings

• Toss the cooled chickpeas in a bowl with a light coating of olive oil.
• Add the seasonings and salt and mix well.

Second roast

• Spread the seasoned chickpeas back on the tray.
• Roast again at 220 °C (425 °F), checking for crispiness.

Cool and enjoy

• Let the chickpeas cool: they get extra crunchy as they cool.
• Serve and enjoy the double crisp crunch.