Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Drain and rinse the chickpeas thoroughly under cold water, then spread them out on a clean kitchen towel or paper towels to pat completely dry. The drier they are, the crispier they’ll become.
Transfer the dried chickpeas to a mixing bowl and pour in a tablespoon of olive oil. Toss well until each chickpea is evenly coated with oil, which helps the spices stick and promotes even roasting.
Add smoked paprika and cumin to the bowl. Mix thoroughly so all the chickpeas are coated with the spices, creating a smoky, aromatic layer.
Spread the seasoned chickpeas evenly in a single layer on your prepared baking sheet. Make sure they’re not crowded so they can crisp up properly.
Bake the chickpeas in the preheated oven for about 25-30 minutes, shaking the pan or stirring every 10 minutes to ensure even browning. You’ll notice them turning golden and the sound of crackling as they crisp up.
Once they are deeply golden and crunchy, remove the chickpeas from the oven and let them cool on the baking sheet for about 10 minutes. They will continue to crisp as they cool down.
Sprinkle with flaky sea salt to taste, tossing gently to distribute the seasoning evenly. Your crispy roasted chickpeas are now ready to enjoy!
