1. Prepare the Chickpeas: Drain the canned chickpeas thoroughly in a colander. Rinse them under cold running water until no foam appears. This removes excess sodium and helps them crisp up better.

2. Dry Them Very Well: This is the most critical step for crispiness! Spread the rinsed chickpeas in a single layer on a clean kitchen towel or several layers of paper towels. Gently pat them completely dry. You can even let them air dry for 10-15 minutes if you have time. The drier they are, the crisper they’ll get.

3. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

4. Season the Chickpeas: In a medium bowl, combine the thoroughly dried chickpeas with olive oil, salt, black pepper, garlic powder, and paprika. Toss everything together until the chickpeas are evenly coated with the oil and spices.

5. Spread on Baking Sheet: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Ensure they are not crowded; if they are too close together, they will steam instead of roast, preventing them from getting crispy. Use two baking sheets if necessary.

6. Roast to Perfection: Bake for 20-25 minutes, stirring the chickpeas halfway through (around the 10-12 minute mark). Look for a golden brown color and a firm, crunchy texture when you bite into one. They should feel dry and hard, not soft.

7. Cool and Enjoy: Remove the baking sheet from the oven and let the roasted chickpeas cool completely on the baking sheet. They will continue to crisp up as they cool. Once cooled, they are ready to serve.