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Preheat oven to 425°F. Remove skins from chickpeas and discard. In a deep bowl, combine chickpeas with oils and soy sauce. Toss until well coated. Spread chickpeas in single layer on a 13x9-inch rimmed baking sheet.
Bake, shaking the pan every 10 to 15 minutes, until the chickpeas are a deep golden brown, 50 to 60 minutes. Immediately transfer the hot chickpeas to a deep bowl. Season with chili powder, crushed red pepper and sea salt; toss until well coated.
Serve warm or let cool completely and store in a tightly covered container in a cool dry place for up to 1 week.