Put the chickpeas in a salad spinner and spin to dry them. Transfer them to a layer of clean kitchen towels or paper towels and put another layer of towels on top, rubbing gently to further dry. Let them air-dry for at least 30 minutes.
Heat oven to 300 degrees
Transfer the chickpeas to a medium bowl, toss with 1 teaspoon of oil, 1/4 teaspoon of salt and the spice(s).
Transfer the chickpeas to the preheated baking sheet and roast for 1 hour, until the chickpeas have slightly darkened and begin to get crisp on the edges. Turn off the heat but leave the chickpeas in the oven to cool (resist the urge to open the door), about 2 hours.
Transfer the baking sheet to your kitchen counter and let cool completely. Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with the remaining 1/4 teaspoon of salt. Taste, and season with more salt and/or spices, if needed.