Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with olive oil spray. Spread chickpeas in a single layer on baking sheet and spray with olive oil (or you can toss with a little olive oil before spreading them out). Sprinkle with garlic powder and red pepper. Toss to coat.

Roast on the bottom rack of the oven, shaking the pan about every 15 minutes, until browned and crunchy*, about 45 to 50 minutes. Watch carefully toward the end so they don’t burn. Cool before serving.
*Note: In my experience, they don’t get super-crunchy, like beer nuts; they still have a little “chew” to them.

Yields about a cup and a half.

You can vary the seasonings to your taste. Add some cumin, or seasoned salt, or ground rosemary. Be adventuresome. If you cook your own garbanzos and don’t salt them, this can be a low-sodium snack.