Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper or a Silpat mat.  Set aside.

Use doubled paper towels and spread the chickpeas out.  Top with an additional paper towel and roll the chickpeas around to dry and remove the thin skin.  Pick out the skins and discard. Continue rolling the chickpeas until any trace of moisture is gone and they are dry and most of the skins are removed.

Transfer the chickpeas to a large mixing bowl.  Drizzle the oil over the top and sprinkle the salt over them.

Use a large spoon to mix and toss the chickpeas until all have been coated.

Bake for about 40-50 minutes or until golden brown.  Open the oven and shake the baking pan to roll the chickpeas around about halfway through cooking.

Remove the pan from the oven and sprinkle with the taco seasoning.  Toss carefully to coat.

Allow the chickpeas to cool before serving.