Heat the oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly, then spread them over a clean kitchen towel or paper towels and pat them very dry. Rub gently to remove any skins that loosen easily.

Arrange the chickpeas in a single layer on a large rimmed baking sheet. Toss them with the olive oil and fine salt, making sure they are lightly coated without crowding the pan.

Roast for 30–40 minutes, shaking the pan or stirring every 10–15 minutes, until the chickpeas are browned and crisp. They may pop slightly while roasting, so use a rimmed baking sheet.

While the chickpeas roast, mix the smoked paprika, cumin, garlic powder, optional coriander, and optional cayenne in a small bowl. Adding the spices near the end helps protect the paprika and garlic powder from burning.

Toss the hot chickpeas with the spice mixture. If the spices need help adhering, return the pan to the oven for 2–3 minutes, but do not roast them much longer after seasoning.

Cool the chickpeas for 5–10 minutes before serving. They become crisper as they cool, so resist judging the final texture immediately when they leave the oven.