Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Drain and rinse chickpeas thoroughly. Pat completely dry with paper towels.

Remove any loose skins that come off easily (this helps with crispiness).

Place dried chickpeas in a large bowl and drizzle with olive oil.

Toss until all chickpeas are evenly coated.

In a small bowl, combine paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne.

Sprinkle spice mixture over chickpeas and toss until evenly coated.

Spread chickpeas in a single layer on prepared baking sheet, ensuring they don't overlap.

Roast for 25-30 minutes, shaking the pan every 10 minutes for even browning.

Continue roasting until chickpeas are golden brown and crispy.

Remove from oven and sprinkle with nutritional yeast if using.

Let cool completely before serving (they'll get crispier as they cool).