Preheat oven to 350 degrees F and very lightly grease a baking sheet with cooking oil.
Place the chickpeas on a clean kitchen towel or a few paper towels and gently pat them dry. The dryer, the better.
In a medium bowl, toss the chickpeas with 1 TBSP olive oil to coat.
Add the chili hot sauce, chili powder, chipotle chili powder, cumin and garlic salt. Mix thoroughly and ensure chickpeas are evenly coated.
Transfer them to the prepared baking sheet in an even layer.
Bake, shaking the pan halfway through baking time, until the chickpeas are crunchy — approx. 50 minutes to 1 hour.
Let them cool for at least one hour. The chickpeas will get crunchier as they cool. (Optional step.)