Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Drain and rinse the chickpeas thoroughly. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as possible.
If desired, you can remove the skins by pressing more firmly to peel them off. Leaving the skins on will add extra crunch and fiber, but this is a matter of preference.
Season the Chickpeas:
In a large bowl, toss the dried chickpeas with pickle brine, olive oil, and salt until well coated.
Roast the Chickpeas:
Spread the seasoned chickpeas out on a baking sheet lined with a silicone baking mat or foil sprayed with cooking spray.
Bake for 35-40 minutes, until the chickpeas start to take on color and become dry.
Turn off the oven and leave the chickpeas in the oven to continue drying out to your desired level of crunchiness. Check them every 10-15 minutes, and for a very crunchy texture, you can leave them in for an additional 30-40 minutes post-baking.
Flavor the Chickpeas:
Transfer the cooked chickpeas to a small bowl. Add the dried dill weed and toss to coat.
If the chickpeas are too dry for the dill to stick, add just a touch of olive oil or pickle brine to help the seasoning adhere.
Adjust seasoning with additional salt or dill as desired.
Cool and Store:
Let the chickpeas cool completely outside of a container or bag, as any trapped heat will soften them again.
Once cooled, store in an airtight container at room temperature.