Roasted Chickpeas
Ingredients
1 can (or 1 1/2 cups cooked chickpeas) drained and rinsed
1-2 tablespoons extra-virgin olive oil
1-1 1/2 teaspoons kosher salt
2-4 teaspoons Spices and seasonings if desired (garlic powder, curry powder, everything but the bagel seasoning, rosemary, thyme, cumin, and more)
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry (as dry as you can get them. Try rolling them gently between two dish towels. If you have time to let them air dry, gold star. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with a generous drizzle of olive oil and generous pinches of salt. Less oil means less crispy
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Toss the chickpeas with spices or seasonings if using. While they are still warm, sprinkle spices or seasonings and stir to coat evenly. Eat warm for maximum crispiness!
Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
