Preheat your oven to 400°F (200°C).

Rinse the canned chickpeas under cold water in a colander. Pat them dry thoroughly with a clean kitchen towel or paper towel.

In a mixing bowl, combine the dried chickpeas with olive oil and ranch seasoning. Toss well to ensure each chickpea is evenly coated. Add cayenne pepper if desired.

Line a baking sheet with parchment paper and spread the seasoned chickpeas in a single layer.

Roast in the preheated oven for 30-35 minutes, shaking the pan halfway through to ensure even cooking. Watch them closely at the end to avoid over-browning.

Once golden brown and crispy, remove from the oven and let cool for a few minutes before serving.