Preheat the oven to 350 degrees F.
Drain and rinse the canned chickpeas. Place on a clean towel and rub and roll to dry well. Remove the skins.
Tip: Remove the skin to ensure a crispy texture.
Place on a lined baking tray. Mix with the oil and add a pinch of salt. Toss to cover evenly.
Bake in the preheated oven for 15-20 minutes, stirring half way through.
Remove from the oven, add the Aleppo pepper, and rub to coat evenly. Allow to cool and serve!
Tip: Store in an open container to remain crispy.