Roasted Chickpeas

2 cups chickpeas (dried and cooked or two 15-oz. cans, skins removed)

2 teaspoons olive oil

¾ teaspoon kosher salt (table salt is fine)

1/16 teaspoon smoked paprika

1/16 teaspoon garlic powder

Preheat oven to 425º 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.

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