Heat the oven to 400°F (205°C). For especially crisp chickpeas, the oven may be heated to 425°F (220°C), while watching them carefully near the end.

Drain and rinse the chickpeas thoroughly under cool running water. Spread them across a clean kitchen towel or paper towels and pat them very dry, gently rubbing to loosen and remove some skins.

Arrange the chickpeas in one uncrowded layer on a large, rimmed baking sheet. Roast without seasoning for 20 minutes so excess moisture can escape before the oil and spices are added.

Remove the pan from the oven, drizzle the chickpeas with olive oil, and toss to coat. Add the salt, paprika, garlic powder, cumin, and black pepper, then toss again until the seasonings are distributed.

Return the baking sheet to the oven and roast for another 10–20 minutes, shaking the pan once or twice. Continue until the chickpeas are browned and crisp.

Turn off the oven and leave the chickpeas inside for 5–10 minutes with the door slightly open. Remove them and let them cool before serving, since the texture becomes crisper as they cool.