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Preheat the oven to 425F and line a baking tray with parchment paper.
After draining and rinsing the chickpeas, place in a clean kitchen towel. Use the towel to pat dry the chickpeas and remove as much excess moisture as possible. I like to carefully rub the towel over the chickpeas, which will often naturally remove some of the chickpea skins away from the chickpeas. Those extra skins can be discarded if desired.
When the chickpeas are mostly dried, transfer to a bowl and mash well with a fork. Add the nutritional yeast and 1 ½ tbsp of oil, then stir well to combine. When evenly coated, transfer the chickpeas to the baking tray and make sure that the chickpeas are spread out evenly. Bake for 20 minutes.
Remove the tray from the oven then add the garlic powder, onion powder, and a generous pinch of salt. Drizzle with 1-2 tsp oil then use a spoon to stir everything together until well coated.
Spread the mixture out again and place back in the oven for about 8-10 minutes or until golden and mostly crisp. To make sure nothing burns, give the chickpeas a stir every 5 minutes. After roasting, taste and season with more salt if needed.
Allow the chickpeas to cool completely. This step will help the chickpeas to crisp up even more.