Pat the chickpeas completely dry with a clean kitchen towel until no moisture remains

Transfer the chickpeas to a bowl and toss them with dill pickle juice and vinegar until evenly coated

Let them sit for a few minutes so they absorb the tangy flavor

Add olive oil, dried dill, garlic powder, onion powder, salt, and black pepper

Toss thoroughly to ensure each chickpea is well coated with seasoning

Spread the chickpeas in a single layer on the prepared baking tray

Roast in the oven, stirring halfway through, until golden brown and crispy

Remove from the oven once they feel firm and crunchy to the touch

Allow them to cool slightly as they continue to crisp up before serving