Preheat your oven to 400°F (200°C). Proper preheating is crucial for achieving crispy chickpeas.

Drain and rinse the chickpeas thoroughly using a colander. Spread them out on a clean kitchen towel or paper towels and gently pat them dry. Removing as much moisture as possible is key to crispiness.

As you dry the chickpeas, some skins may come loose. Remove and discard them, as they can burn during roasting.

Transfer the dried chickpeas to a large mixing bowl. Add olive oil, paprika, garlic powder, cumin, black pepper, salt, chili powder, and turmeric. Toss until all chickpeas are evenly coated.

Line a baking sheet with parchment paper. Spread the seasoned chickpeas in a single layer, ensuring they are not overcrowded.

Place the baking sheet in the oven and roast for 30–40 minutes. Shake the pan or stir the chickpeas every 10 minutes to ensure even cooking.

Chickpeas should be golden brown, crunchy on the outside, and slightly tender inside. If needed, roast for an additional 5 minutes.

Remove from the oven and allow the chickpeas to cool for 5–10 minutes. They will continue to crisp as they cool.