Using the Dehydrator - Crispy Chickpeas

So I've been experimenting with making Crispy Chickpeas for a couple weeks now.  I used to roast them in the oven, but got inconsistent results.  Anyway, I bought every low sodium brand of canned Chickpeas that I could find an the best ones are definitely the S&W brand.  They're much larger then the others and yield a more puffy finished product.  I wash one can of Chickpeas using a strainer under warm running water, give them a few shakes, then put them onto two of the Dehydrator trays.  It takes about 6 hours to get them crispy.  Once done, I put them on a baking sheet, hit them with a couple blasts of Pam, then sprinkle the seasoning on and toss them around.  A good seasoning for these is the low-sodium version of Tajin.  Tajin is a Mexican spice blend of Citrus and Chile Pepper.  The rub is a bit coarse, so I blend it up in a spice grinder first to make it more powdery.  Yum.