Line a baking tray with baking parchment or a silpat.
Drain chickpeas making sure to reserve 2 tablespoons of the liquid for later.
Pour chickpeas onto the baking tray and bake for 30 minutes.
Remove from the oven and carefully pour into a bowl.
Add the aquafaba and stir well.
Add the other ingredients and make sure all the chickpeas are coated.
Pour back onto the baking tray and put back in the oven.
Bake for 10 minutes.
Remove from oven and stir them all around a bit.
Put back in the oven then turn the oven off.
Leave in the oven until it is completely cool without opening the door. I make them in the evening and leave them in the oven overnight.
Remove from the oven and store in an airtight container. I found they keep better in glass jars than they do in plastic containers.
The chickpeas will keep well for up to 2 weeks in an airtight mason jar.If you don't leave them in the oven to cool completely for a few hours before taking them out they won't stay crispy as long. It is perfectly ok to take them out earlier if you will be eating them on the same day though.