Heat the oven to 200C / 180C fan.

Drain and rinse the chickpeas, then roll them dry in a clean tea towel. Any loose skins that come away can be discarded — they burn.

Toss with oil only, spread on a tray in a single layer, and roast for 30-35 minutes, shaking the tray twice.

They are ready when they rattle and one squeezed between your fingers crunches rather than squashes.

Toss immediately with the smoked paprika, garlic powder and salt while still hot and oily, so the spices stick.

Eat the same day — they soften overnight.