Dry the chickpeas

• Drain and rinse the chickpeas in a colander.
• Pat them really dry with a clean towel so they crisp up properly.

Roast the chickpeas

• Spread the dried chickpeas on a baking tray and drizzle with olive oil.
• Roast at 200 °C until golden and crispy, shaking the tray halfway.

Season and add Parmesan

• Toss the hot chickpeas in a bowl with the ranch seasoning mix.
• Sprinkle over the grated Parmesan and spread everything back on the tray.

Melt the cheese

• Return the tray to the oven until the cheese is melted and bubbling.

Cool and serve

• Let the crisps cool so they become crunchy, then serve.