Line a baking sheet with parchment paper or a silicone baking mat.

Lay the drained chickpeas on a double layer of paper towels and rub with another paper towel to dry them. Let sit to dry further for 30 minutes. Preheat the oven to 400ºF.

Put the beans in a single layer on the prepared baking sheet. Bake for 45 minutes, shaking the pan occasionally. Leave the oven on.

In a medium mixing bowl, combine the olive oil with the chili powder, cumin, and lime juice. Add the beans to the mixture and toss well to coat. Place the beans back on the baking sheet and bake for another 10-15 minutes or until the beans are crisp but not burned. Sprinkle with salt. Transfer to a serving bowl. Serve warm or at room temperature.