Drain chickpeas in a strainer. Allow to air dry for 10-15 minutes.
Place chickpeas on a parchment-lined baking sheet, drizzle with olive oil and stir to coat.
Sprinkle with ½ tsp sea salt.
Place in oven, cook for 20-25 minutes, stir every 5 minutes or so, until golden brown. Some of the chickpeas may start popping like popcorn, this is a good sign, it means that they're properly crisping.