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Ingredients
- 2 cups chickpeas dried and cooked or two 15-oz. cans, skins removed
- 2 teaspoons olive oil
- 3/4 teaspoon kosher salt table salt is fine
- 1/16 teaspoon smoked paprika
- 1/16 teaspoon garlic powder
Method
- Preheat oven to 425° F
- Pat dry chickpeas with a paper towel. They should be completely dry (and be sure to remove any loose skins)
- Toss chickpeas with olive oil, add seasonings and toss again to coat
- Spread chickpeas out in a single layer on a baking sheet
- Bake for 15 minutes, toss well, then bake for another 15 minutes. If you'd like them more crunchy, continue to bake for 45 to 60 minutes total.
- Let cool before serving. They can be eaten warm or at room temperature. Store in an airtight container.
