Preheat oven to 425F

Line a large baking sheet with parchment paper and set aside

Place the rinsed and drained chickpeas on one half of a clean kitchen towel. Gently fold the other half over the chickpeas and rub gently to remove the chickpea skins. You may need to work in batches*

Place the olive oil in a medium-sized mixing bowl and add the rosemary, garlic, salt, and pepper. Whisk to combine.

Add the chickpeas and gently toss until the beans are fully coated with the olive oil herb mixture.

Spread the chickpeas out onto the prepared baking sheet in a single, even layer and place in the oven for 40-50 minutes.

Every 10 minutes, gently shake the pan to move the chickpeas around and ensure they're crisping evenly.

At the 30 minute mark, begin checking the chickpeas for doneness. The beans will be golden on the outside but slightly soften in the center.

Once you reach your desired crispness, remove the beans from the oven, sprinkle with additional sea salt and serve immediately.

Beans will keep 1-2 days stored at room temperature in an air-tight container.**