Have you tried roasted chickpeas yet? Man oh man are they delicious! Crunchy and salty…my kind of snack! To me they’re like eating a bag of corn nuts, except they’re actually good for you. They’re also super easy to make. Since you control the seasonings, they can taste different every time.
Preheat your oven to 400°F. While your oven is preheating drain and rinse the canned chickpeas.
Lay them on a towel and gently remove as much moisture as you can. The dryer they are the crunchier they’ll be.
Place the chickpeas in a bowl and spray with olive oil. Add whatever seasonings you like and then toss so that each piece is coated. I love using Tony Chachere’s creole seasoning. That stuff is good on everything. I’ve also tried taco seasoning, ranch seasoning, and anything else that sounded good at the time. Make sure to go easy if you add salt though.
Spray a baking sheet with olive oil and then spread the chickpeas out.
Roast the chickpeas in the oven, but remove them every 15 minutes to give the pan a shake. Once they’ve been in there for an hour they should be done or pretty close. I wanted mine a little crispier so I raised the temperature to 450°F and left the chickpeas in the oven for five more minutes. I ended up with a few burnt pieces, but most were perfectly crispy.