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Preheat oven to 425°F and line a large baking sheet with parchment paper.
Drain chickpeas thoroughly and pat completely dry with paper towels, removing any loose skins.
Transfer chickpeas to a bowl, drizzle with olive oil, and toss until evenly coated.
Add salt, garlic powder, smoked paprika, black pepper, and cayenne if using. Mix well.
Spread chickpeas in a single layer on the baking sheet without overcrowding.
Roast for 35–40 minutes, shaking the pan every 15 minutes for even browning. <
Id=”instruction-step-7″>7. Test for doneness; chickpeas should be golden brown and crunchy throughout. <
Id=”instruction-step-8″>8. Remove from oven and cool for 5 minutes before serving.