1.    Preheat the oven to 302°F.

2.    Drain the chickpeas thoroughly.

3.    Spread on cloth and allow to dry.

4.    Spread them in a single layer on a lightly oiled baking sheet.

5.    Transfer to the oven and roast until dry, crisp and golden, for ~ 1 hour.

6.    Shake regularly to avoid sticking.

7.    Alternatively, dry-fry the drained chickpeas over the lowest possible heat.

8.    Be careful upon removal from the oven as they pop around like popcorn.

9.    Place in a large glass bowl and toss with chilli flakes and a little salt.

10. Serve.

11. Storage = cool (don’t salt or add chilli).  Pack in a jar with a tight fitting lid.

Source: Rabbi Alan Ira Silver