Preheat the oven to 400°F (205°C) . Line a large baking sheet with parchment or a silicone mat for easier cleanup. If using an air fryer, preheat to 375°F (190°C).

Dry the chickpeas like you mean it. Drain, rinse, and then spread on a clean towel. Pat until very dry. The drier they are, the crispier they get. Remove any loose skins if you want—optional, but helps.

Pre-roast bare. Spread chickpeas on the sheet in a single layer with space between them. Roast 10–12 minutes without oil or spices. This drives off moisture and prevents sogginess. Air fryer: 8–10 minutes, shaking halfway.

Season smart. Transfer to a bowl, toss with oil, salt, smoked paprika, garlic powder, onion powder, cumin, pepper, and cayenne if using. Add nutritional yeast last so it clings nicely without burning.

Back to the oven. Return seasoned chickpeas to the sheet. Roast another 12–18 minutes , shaking or stirring every 5–6 minutes. Aim for deep golden and audibly crisp. Air fryer: 8–12 minutes more, shaking every few minutes.

Finish and cool. When they're crisp, remove from heat and let them cool on the tray for 10 minutes—they crunch up even more as they cool. Taste and adjust: add more salt, a squeeze of lemon, or a dusting of nutritional yeast.

Serve now or stash for later. Eat warm or let them cool fully for max crunch. Try not to “sample” half the batch. Good luck with that.