Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Prepare the chickpeas. Drain and rinse the two cans of chickpeas thoroughly under cold water. The most important step for crispy chickpeas is drying them completely! Spread them out on several layers of paper towels or a clean kitchen towel. Roll and pat them dry, gently rubbing off any loose skins (though this isn't strictly necessary, it can help with crispiness).
Step 3: In a medium-sized bowl, combine the thoroughly dried chickpeas with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper (adjust to your heat preference), 1/2 teaspoon of garlic powder, 1 tablespoon of finely chopped fresh rosemary, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
Step 4: Toss everything together until the chickpeas are evenly coated with the oil, maple syrup, and spices. Make sure every chickpea gets a good covering.
Step 5: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets. Crowding will steam the chickpeas instead of roasting them, preventing them from getting crispy.
Step 6: Bake for 30-35 minutes, stirring gently halfway through the cooking time. The chickpeas should be golden brown and feel firm and crunchy to the touch. Keep an eye on them during the last 5-10 minutes, as ovens can vary, and you want them perfectly crispy, not burnt.
Step 7: Once baked, remove the chickpeas from the oven and let them cool completely on the baking sheet. They will become even crispier as they cool.
Step 8: Serve warm or at room temperature. Enjoy your perfectly roasted, maple rosemary spicy chickpeas!