Preheat oven to 200ºC. Line a large baking sheet with a silicone baking mat. Set aside.
In a large strainer, rinse and drain the chickpeas very well to remove the starch.
Spread the chickpeas out onto prepared baking sheet and pat until very dry. The drier they are when they go into the oven, the crispier the end result will be. You may bake the chickpeas with or without their skins on.
Place chickpeas into the oven and roast them for 15 minutes.
When they are roasted, remove them from the oven and drizzle the olive oil over them. Make sure they are all evenly coated.
Mix your sugar replacement, cinnamon and chilli together and sprinkle this over the chickpeas. Be sure that they are evenly coated, as the peas themselves are relatively tasteless, so the seasoning is important. You can add more seasoning to suit your taste.
Place the oiled and spiced Chickpeas back into the oven and roast them for another 15 minutes.
Eat the Chickpeas within one day for the crispiest snack. Keep them at room temperature if you would prefer to store them.