Preheat oven to 400°F. Line a baking sheet with parchment paper.
Drain chickpeas, rinse until water runs clear, and pat dry on a kitchen towel or paper towel.
In a medium bowl, combine the oil, smoked paprika, salt, and Hedessent flavours. Add in the chickpeas and mix until evenly coated.
Evenly spread chickpeas on the parchment-lined baking sheet. Bake for 30-40 minutes or until browned and crispy.
Remove from the oven and let cool for at least 1 hour. Store leftovers in an airtight container on the counter for up to 2 days.