The most important step: spread on a clean kitchen towel or paper towels and dry completely. Roll them around and let them air dry 10 minutes. Wet chickpeas steam instead of crisp. Also peel off any loose skins — they prevent crispiness.
Toss dried chickpeas with olive oil, salt, paprika, and cumin. Spread in a single layer on a sheet pan.
Roast 30–35 minutes, shaking the pan every 10 minutes, until deeply golden and audibly crunchy when you shake the pan.
They crisp up more as they cool — resist eating them immediately (just kidding, eat them immediately).