Preheat oven to 350 degrees.

Drain and rinse chickpeas. Pour onto paper towel and gently pat them dry. Try to get them as dry as possible, as they will get more crispy in the oven if they're dry.

Place chickpeas on a baking sheet lined with parchment paper in a single layer or try using a silicone baking mat.

Place chickpeas in oven for 40-50 minutes (or until they're dried out), stirring or shaking the pan every 10 minutes.

While chickpeas are in the oven, in a small bowl, whisk together olive oil, sriracha sauce, salt and garlic powder.

Once the chickpeas are done roasting, transfer them to a medium-sized bowl and toss with sriracha mixture until evenly coated.

Place the chickpeas back on the baking sheet and roast for 10-20 more minutes, shaking and checking them every 5 minutes or so.

This next step is optional, but if you feel that the chickpeas could still harden up a bit more, you can turn off the oven once they're done roasting, crack the door open, and let the chickpeas cool down inside the oven. This will allow the chickpeas to continue to dry out if any moisture remains.

Remove when cool and eat immediately or store in an air-tight container for 1-2 weeks.