Roasted Chickpeas

Snacking is such fun. Here's a healthy alternative to chips and such: Roasted Chickpeas. One lowly can of chickpeas can transform into a crunchy and yummy delish treat for young and old. My son especially loves them!

The two keys to successful roasted chickpeas are as follows: Dry them out on towels for at least an hour. But, I like to leave them out for a few hours, honestly. And, go sparse on the oil. A tablespoon is all you need. 

Roasted Chickpeas

1 15-19 ounce can of chickpeas (I use Goya which is 15 ounce or Cento which is 19 ounces)

1 scant Tbsp. olive oil

1/2 tsp. cumin

1/4 tsp. paprika

Salt and pepper to taste

At least an hour before baking, rinse and drain chickpeas. Spread out on a baking sheet lined with paper towels or on a clean dishtowel to dry out the chickpeas. You want them dry so that they crisp up when in the oven.

Preheat oven to 425 degrees Fahrenheit.

On a baking sheet lined with parchment paper, spread out the dried chickpeas. Drizzle with olive oil. Just use 1 Tbsp.!! Sprinkle with cumin, paprika and salt and pepper. Toss so that chickpeas are evenly coated. Spread out chickpeas into a single layer.

Bake chickpeas for 20 minutes. Toss and return pan to oven. Bake for at least 10 more minutes or until desired brownness and crispiness is reached. (I usually go for a good 40 minutes total.)

Serve warm or at room temp.