Preheat the oven to 180°C / 350°F. Drain and rinse the canned chickpeas thoroughly to remove the aquafaba (the liquid they’re stored in). Spread them out on a lined baking tray. Drizzle with 3–4 tbsp olive oil and season with your favorite spices; try salt, pepper, paprika, oregano, garlic powder, or chili flakes. Roast for 20–25 minutes, stirring occasionally to prevent burning, until golden and crispy.