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Crispy Spiced Chickpeas

From: bonappetit.com

1 15-ounce can chickpeas, rinsed, drained, patted dry
1/4 cup extra-virgin olive oil
1 1/4 teaspoons ground cumin
1/2 teaspoon ground toasted fennel seeds
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt

Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25–30 minutes.