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Heat oven to 400°F (205°C).
Toss chickpeas with 1–2 tsp neutral oil (just enough to lightly coat) and a pinch of salt.
Roast for 25–35 minutes total.
Shake the pan every 10–12 minutes. You’re looking for deep golden brown and a “hard” feel when you bite one.
As soon as they come out of the oven, toss immediately with savory seasoning: Garlic powder, smoked paprika, onion powder, salt, tiny pinch cayenne or chili flakes.
Cool them completely. This is when they get crunchy.
Store in a loosely sealed container at room temp. If you seal them airtight too early, they soften. If they lose crunch next day: 5–8 min in a 375°F oven brings them back nicely.