2 cans (15 ounces each) chickpeas, rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons kosher or coarse salt
Optional: ¼ teaspoon chili powder and ¼ teaspoon ground cumin
Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with nonstick cooking spray.
Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. Also toss with chili powder and cumin, if using.
Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crispy up as they cool, so do not over-bake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.