My attempt was a failure. It didn't turn out like I expected at all. For me, this recipe was a waste of both ingredients and time. Nothing about it tasted good, so I won't be trying this again.

400 degrees was way too high! My chickpeas turned into black, charred crisps that tasted like burnt wood (check out my photo). Avoid using 400 degrees.

I’ve spent a long time trying to master roasted chickpeas, and I believe I've found the ideal technique here. Previously, I'd rinse and dry them with paper towels, then bake immediately. This time, after drying, I set them on dry paper towels for over an hour. I used a glass baking dish with parchment paper and baked them with no oil or seasonings. I shook them every 10 minutes, and after 40 minutes, I turned off the oven, moved the chickpeas to a bowl, added ancho chili powder, salt, and olive oil, tossed them together, and then returned them to the baking dish for another 15 minutes in the residual heat. I prefer eating them warm, so I started right away. They were incredibly crunchy without being burnt at all.