Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
Toss garbanzo beans and olive oil. Spread out on a parchment paper lined baking sheet.
Bake at 400° for 35 minutes, tossing every 10 minutes.
Toss freshly baked garbanzo beans with nacho seasoning.
Store in a parchment bag or airtight container for up to two weeks.*
By removing as many of the skins as possible, they dry more easily, as the skins hold a lot of the water.I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off. If they are thoroughly dried, roasted until crunchy, and stored in an airtight container they will last longer than two weeks.