Drain and rinse a can of chickpeas. Place them on a paper towel or a clean tea towel and pat them dry getting off all of the excess moisture.
Heat the cooking oil in a frying pan over medium heat until warm, then toss in your rinsed chickpeas and sprinkle with salt.
Sauté the chickpeas over medium heat stirring frequently with a long-handled spatula or wooden spoon. (The chickpea skin can pop and spatter as they heat up.)
Pan-fry the chickpeas until crispy and slightly golden on all sides. (This will take about 6-8 minutes.)
Turn off the heat and sprinkle with spices (poultry seasoning, nutritional yeast, garlic powder, and black pepper.) Then stir until they are coated in the seasoning mixture.
Notes
Getting as much moisture as possible off of the chickpeas before frying will help them not to spatter as much while cooking and make your chickpeas crispier.
Don't add the spices (other than salt) until you turn off the heat or they will burn during the cooking process.
You can use spray oil to lightly coat them for a lower-fat option.