Rinse chickpeas and pat dry, leaving just a bit of moisture. The moisture will help the garlic powder stick, but too much moisture will make your cook time longer.
In medium bowl, stir chickpeas together with garlic powder to ensure they're well-coated.
Scatter chickpeas on a baking sheet lined with silpat or parchment paper.
Bake for 40-50 minutes, until medium-brown and crunchy. Watch carefully the last 10 minutes to ensure they don't overcook.
Cool and serve. Will keep well for up to 3 days in an airtight container.