Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Drain and rinse the chickpeas thoroughly. Spread them on a clean kitchen towel and gently roll to dry completely. Remove any loose skins that slip off — this helps them get extra crispy.

Transfer the dry chickpeas to a large bowl. Drizzle with avocado oil and toss to coat evenly. Add the chili powder, smoked paprika, garlic powder, salt, and cayenne (if using). Toss again until every chickpea is well coated.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet — don't overcrowd them. Roast for 35-40 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.

Remove from the oven and immediately drizzle with fresh lime juice. Toss gently, then sprinkle the lime zest over the top while still warm. Taste and add more salt if needed.

Let the chickpeas cool on the baking sheet for 10 minutes — they'll crisp up even more as they cool. Transfer to a bowl and enjoy, or pack into containers for beach day!