Preheat your oven to 400°F (200°C). Lay the rinsed chickpeas on a clean kitchen towel and pat them thoroughly dry. Remove any loose skins that fall off.

In a medium bowl, whisk together the olive oil, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until the oil is deeply colored and fragrant.

Toss the dried chickpeas into the spiced oil mixture until they are glowing and fully coated.

Spread the chickpeas in a single layer on a parchment-lined baking sheet. Ensure they have space to breathe so they roast rather than steam.

Roast for 25-30 minutes, shaking the pan halfway through. They are ready when they are golden-brown and feel light and crisp.

Remove from the oven and immediately sprinkle with nutritional yeast while still hot. Let them cool completely on the pan to reach maximum crunch.