Ingredients:
- 1½ cups cooked chickpeas, drained and rinsed
- For drizzling extra virgin olive oil
- To taste sea salt
- Pinches paprika, garlic, ranch or other spices
Directions:
- 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. Remove any loose skins.
- Transfer dried chickpeas to the baking sheet and toss with a drizzle of olive oil and generous pinches of salt.
- 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 cooking as needed.
- Remove from the oven, and while the chickpeas are still warm, toss with pinches of paprika, curry powder, ranch seasoning or other
- spices.
