Rinse and drain chickpeas. Spread out on a lint-free towel and dry well. Remove any loose skins.
In a medium bowl, toss chickpeas with olive oil, salt, pepper, and garlic powder until well-coated.
Spread on small rimmed baking sheet in single layer. Bake for 25 to 30 minutes, carefully shaking pan every 10 minutes to stir chickpeas. Bake until crispy and golden brown.
Let cool completely before enjoying (see note).
Crispy roasted chickpeas are best eaten the same day you make them. If you want to store them for later, put them in an uncovered bowl on the counter and cover lightly with a paper towel or loose lid. They'll be crisp for a day or two. To store longer, put into an airtight container in the refrigerator for up to a week.
Feel free to change up the seasoning. There are lots of ideas listed in the post.
For the most crispy results, remove the skins before roasting and dry well.