Position a rack in the center of your oven and preheat the oven to 375°F. Spread 1 can of the chickpeas on a double layer of paper towels or a clean kitchen towel. Place a second layer of towels on top and rub lightly, drying them as much as you can and removing as many skins as you have patience for (the more skins you remove, the longer your chickpeas will stay crisp).
Transfer the dried chickpeas to a large rimmed baking sheet. Replace the paper towels and repeat with the second can. Let the chickpeas air dry on the baking sheet for 5 additional minutes.
Drizzle the chickpeas with the olive oil. Sprinkle with smoked paprika, chili powder, cumin, salt, and cayenne. Toss to combine, then spread into an even layer. Bake for 30-40 minutes until dark and crispy on the outside, shaking the pan once or twice throughout. Taste a few chickpeas to see if they are nearing your desired crispness. The centers of a few may be a bit soft.
Turn off the oven. Let the chickpeas sit in the oven as it cools for an additional 5-10 minutes, checking every so often to make sure the chickpeas do not overcook. Enjoy immediately or save for healthy snacking throughout the week.
TO STORE: Store leftovers for up to 1 week in an airtight container at room temperature. Do not use a ziptop bag, as this will make the chickpeas soft. I recommend storing in a glass container or jar, or even out in the open with a paper towel over top to cover.