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Preheat oven to 450°F. Rub chickpeas with a paper towel to dry well and to remove the thin skins. Place in a 9-inch-square baking pan. Drizzle with oil; stir to coat.
Roast for 20 minutes, stirring once. Stir in paprika, salt, garlic powder, cumin, black pepper and cayenne pepper. Roast for 12 to 14 minutes more, or until chickpeas are dry and crisp, stirring once. Cool completely. Store in an airtight container at room temperature for up to 3 days.