Preheat the oven to 180°c/350°f.
Put the frozen broad beans in a colander and run some warm water over them until they reach room temperature.
One by one, gently squeeze the broad beans on the rounded edge, pushing the inner bean from the pod via the bumpy side. They should pop out easily, and this process should be relatively painless, but I've put a note below on this**.
Take your podded beans and lay them out on a medium baking sheet. Drizzle over the olive oil, and sprinkle the salt and the grind of pepper. If you want to add any other herbs and spices, the time is now.
Using your hands, massage the oil and seasoning into the broad beans. As you massage, the broad beans should begin to split down the middle into two parts. Try to split as many of them as you can, as this will make for crispier beans.
Roast them in the preheated oven for 30 minutes, stirring them around half way. If they aren’t quite crispy enough at 30 minutes, pop them back in the oven for 5 minutes at a time until the beans are crunchy.