Preheat the oven to 425 degrees F. Line a large baking sheet with foil.

Once you have drained the chickpeas, go through the beans quickly and remove any loose skins. There's no need to peel all the beans. But the ones that are loose and can be removed easily should be pulled out.

In a medium bowl, combine the chickpeas, coconut oil, and ranch seasoning. Coat all over.

Pour chickpeas out onto the prepared baking sheet and be sure they are in just one layer.

Cook in the preheated oven for about 45 minutes, tossing with a spatula about every 15 minutes, checking to be sure that nothing is burning.

Once the beans are completely roasted, crunchy, and dark brown in color, remove them from the oven, let cool, and snack on!