Preheat oven to 350 degrees.

Drain and rinse chickpeas.  Pour onto a dishtowel or paper towel and gently pat dry.  Remove any loose skins (but don't worry about removing the skins that don't slip off during drying).  Get them as dry as possible.  They will roast faster and better if they are dry.

Place chickpeas on a baking sheet in a single layer (I like to line my baking sheet with parchment paper or a silicone mat).

Place in oven for 40-50 minutes, stirring or shaking the pan every 10 minutes.  Dry roast until the chickpeas are dried out.

While chickpeas are in the oven, combine oil, sriracha, salt and garlic powder in a small bowl.

Once chickpeas are dried, toss with sriracha mixture.  I prefer to toss them in a mixing bowl, but you can do it on the pan if you really want to avoid one more dish to wash.

Return chickpeas back to baking sheet and roast for 10-20 more minutes, shaking/checking every 5 minutes.

Optional: once the chickpeas are finished roasting, turn off the oven, crack the door, and let the chickpeas cool down inside the oven.  This will continue to dry the chickpeas if any moisture remains.

Remove when cool and enjoy!