Some recipes call for this step, but after trying it both ways, I don't see the fuss. Those chickpea skins soak up the flavor and become so crispy that they shatter in your mouth. That's not a bad thing, if you ask me. The only con is that the skin can make the chickpeas a little less crunchy, so keep that in mind. When you dry the chickpeas with a clean kitchen towel, give them a little rub to gently coax a few extra skins off, and you'll get the best of both worlds - easy, crispy, crunchy, and delicious.