Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas thoroughly under cold water, then spread them out on a clean kitchen towel to dry completely—pat them dry with another towel if needed, until they feel dry to the touch.
Transfer the dried chickpeas to a mixing bowl, then toss them with the olive oil until evenly coated—this helps the seasonings stick and promotes crispiness.
Sprinkle the salt, paprika or chili powder, and garlic powder over the chickpeas, then toss again to distribute the spices evenly across each one.
Spread the seasoned chickpeas out in a single layer on the prepared baking sheet, making sure they aren’t crowded—this ensures even roasting and crisping.
Place the baking sheet in the oven and roast for 25-30 minutes, shaking the pan every 10 minutes so they brown evenly and develop a crackling sound as they crisp up.
Check for doneness: the chickpeas should be deeply golden, shriveled slightly, and sound crunchy when shaken—their aroma will be nutty and inviting.
Remove the chickpeas from the oven and immediately toss with the lemon zest, spreading them out to cool slightly—this adds a fresh brightness and prevents burning during cooling.
Let the chickpeas cool for about 5 minutes on the baking sheet—they will become even crunchier as they sit.
Transfer the cooled chickpeas to a bowl and serve immediately, or store in an airtight container for up to 3 days for a crunchy snack anytime.
