You can vary the spices and have these taste slightly different each time you make them. The key is to blot the canned chickpeas until they are very dry before you cook them or they will not get crisp.
These make a great, healthy snack and I use them in the place of croutons in salads when I am of a healthful mindset. I recently used these, dusted with cumin, in a dish of cauliflower steak, caramelized red onion and tahini drizzle and they tasted equally yummy tossed in Old Bay and added to a warm winter vegetable buttermilk "Caesar".
1 can of chickpeas
2 tsps olive oil
Spice of your choice
Salt to taste
Preheat oven to 425.
Drain the chickpeas well. Using a clean dishtowel or several layers of paper towel, dry them really well, rubbing off as many of the outer skins as you can while you do so. It is important that you get these as dry as possible or they will not be crispy.
Toss the dry chickpeas in the oil and liberal amounts of the spice that you choose and some salt. (If using Old Bay, salt is not necessary as the spice mix is already salty.)
Remove the chickpeas from the container in which you tossed them in oil and spice, taking care to leave excess oil behind. You want a sheen of oil on the chickpeas, no more.
Bake for twenty minutes, stirring at the halfway mark to redistribute the chickpeas and to allow every surface to crisp up.
Remove from the oven and allow to cool to room temperature before using.