makes 2 cups; adapted from Fine Cooking magazine, Jun/Jul 2016 issue
Line a rimmed sheet pan with two layers of paper towel and sprinkle on the garbanzo beans, trying to minimize adding any additional liquid—the goal is to get them as dry as possible. Roll them around on the towel and let them air-dry for at least 30 minutes.
Preheat oven to 425° F. In a bowl, toss the beans with the olive oil and salt. Discard the paper towel from the sheet pan, transfer the dressed beans, and bake for 20–30 minutes, shaking the pan every 10 minutes to ensure even crisping. Remove from oven and let cool on pan; they crisp up even more during this rest.