Preheat oven to 400° F. Drain chickpeas and rinse well. Place on a bed of paper towels and pat down to dry off excess liquid. Remove any of the skins that are loose, some remaining is fine. Air dry for at least a few minutes.
Toss chickpeas with olive oil and salt in a large bowl. Place on a large parchment or foil lined baking sheet in a single layer. Bake about 25 minutes until outside is crisp and golden brown. Some will have popped open.
In a small bowl mix together chili, cumin and garlic powder. Sprinkle over roasted chickpeas and toss to evenly coat.