Soak dried chickpeas and soak them overnight. Rinse and discard water. Place chickpeas in a large pot and cover with 2" filtered water. Bring to a boil then simmer for an hour or until chickpeas are soft and tender. Drain.
Spread chickpeas in a single layer in a large baking pan or cookie tray with sides. Keep them in a single layer and not too crowded (do in several batches if you have small pans or freeze what won't fit in your pan for later use in soups, salads, etc.).
Drizzle coconut oil over chickpeas and sprinkle seasonings on top. Roll around to coat. Bake at 350 degrees for 45-60 minutes or until slightly browned. Take chickpeas out of the oven and let them rest. If they were in a single layer with some breathing room, they should crisp up in about 40 minutes. If after cooling for 20 minutes they are not crisp, put back in preheated oven for 10 minutes and let rest again, then check.
Once cool, store in a glass jar with an airtight lid.
Good luck keeping these around very long.
NOTE: Seasonings can be adjusted easily. Other flavorings I'm going to try are taco, and maybe some spicy ones with a kick. Experiment!!