Drain and rinse the chickpeas. Pour onto a clean kitchen towel or paper towels. Rub the chickpeas lightly to dry completely. (I like to also remove as many of the skins as will easily come off when drying the chickpeas.)

Transfer the chickpeas to a baking sheet. Let them sit out at room temperature for 2 hours to dry out.

Preheat the oven to 400ºF. Once it comes to temperature, place the baking sheet in the oven. Roast the chickpeas for 25 minutes, or until they are firm to the touch. Shake the baking sheet a couple of times during the bake time to make sure they are cooked evenly.

When the time is up, turn the oven off and let the baking sheet sit in the oven an additional 15 minutes.

In a bowl, mix together the salt, smoked paprika, chili powder, and garlic powder. Add the chickpeas and stir. Drizzle in the olive oil, adding enough to ensure the spices stick to the chickpeas. Let the chickpeas cool completely before serving.