Drain and rinse four 15-oz. cans of chickpeas. Spread out on two parchment-lined rimmed baking sheets and bake in a 400º F oven for 10 minutes, until very dry.

Toss the chickpeas with ½ cup olive oil and 1 Tbsp. curry powder (dividing between the sheets), season generously with salt and pepper.

Return the baking sheets to the oven. Bake, tossing every 10 minutes, until the chickpeas are crispy, 25 to 35 minutes.