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Arrange a rack in the middle of the oven and heat to 400°F.
Open 2 (15-ounce) cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 to 1 ½ teaspoons kosher salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.
Sprinkle 2 to 4 teaspoons spices, if using, over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.