2 15-ounce cans chickpeas
2 Tbls olive oil
1-2 tsp smoked sea salt
Preheat oven to 350˚F. Rinse and drain chickpeas; place on clean kitchen towel or several paper towels and dry thoroughly. Lightly coat a baking sheet with non-stick cooking spray.
In medium bowl, toss chickpeas with olive oil. Sprinkle with sea salt and toss. Spread in a single layer on coated baking sheet.
Bake 1 hour, shaking pan halfway through. Let cool thoroughly; chickpeas become crunchier as they cool, but are best eaten fresh.