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Preheat the oven to 375°F (190° C) and line a baking sheet with parchment paper.
Warm the water or stock in the microwave or in a saucepan until warm hot, then pour it into a bowl. Add the soy curls, pressing them down into the liquid, and let them soak for about 15 minutes until fully softened.
Drain the soy curls in a strainer and let them sit for about 5 minutes. Press them gently with a spoon or spatula to remove excess moisture. If the soy curls are large and you want them extra crispy, chop them into ½” pieces. Transfer to a bowl.
In a small bowl, mix the cornstarch, baking powder, salt, and all of the spices until well combined. Sprinkle the spice mixture over the soy curls. Toss well so everything is evenly coated, then let the mixture sit for about 5 minutes. Drizzle the oil over the soy curls and toss well to coat.
Spread the soy curl mixture evenly on the parchment-lined baking sheet and bake for 15 minutes. Stir them well, then reduce the oven temperature to 300°F (149° C), and if you have a convection setting, turn it on. Continue baking for 20 to 35 minutes, stirring occasionally, until the soy curls are nicely crispy.
Remove from the oven, and let them cool completely. At this point, you can toss them with additional chili powder, if desired. Store in an airtight container for up to two weeks.