Preheat the oven to 400° Fahrenheit. Place a baking sheet in the oven while it preheats.

Drain and rinse the chickpeas. Then transfer them to a paper towel and blot them dry. They need to be as dry as possible in order to crisp up properly.

Add the chickpeas to a medium bowl and add the avocado oil, rosemary, salt, and pepper. Toss to combine, making sure the chickpeas are evenly coated.

Once the oven is done preheating, carefully remove the hot baking sheet and spread the chickpeas over the baking sheet. Leaving plenty of space between the chickpeas will help them crisp up better.

Return the baking sheet to the oven and roast for 20-30 minutes, shaking the pan midway through to toss the chickpeas.

Once the chickpeas are golden brown and crispy, turn off the oven and leave the chickpeas in the oven with the door propped open for 15 minutes. Then remove them from the oven and let them cool completely on the pan. All of this helps to get the crispiest results possible.

Once the chickpeas have cooled, enjoy them on a salad, with roasted vegetables, or as a snack.

You can store leftover roasted chickpeas in an airtight container in the fridge for 3-4 days. They’ll lose much of their crispiness but they’ll still be delicious.