Heat the oven to 425°F (220°C). Drain and rinse the chickpeas, then dry them very thoroughly with a clean towel — roll them around and discard any loose skins. Dry chickpeas are the entire secret to crunch; wet ones steam instead of crisp.

Spread the dry chickpeas on a large baking sheet, drizzle with olive oil, and toss to coat. Roast plain (no spices yet) for 30–35 minutes, shaking the pan halfway, until deeply golden and crunchy.

While hot, toss the roasted chickpeas with the smoked paprika, garlic powder, cumin and salt. Adding spices after roasting keeps them from burning.

Let cool for 5 minutes — they crisp up further as they cool. Eat the same day for maximum crunch.