These oven-baked chickpeas are great on soups and salads.

In my opinion, they need to be golden and crispy and salty and crunchy.

Here’s how to make crispy oven-baked chickpeas:

1. So the first thing you’re going to need is a can of chickpeas. Drain and rinse the chickpeas then pat very dry with paper towels.

Any residual moisture will cause the chickpeas to steam instead of crisp.
Spread them on a baking tray (give them a little shake to spread them out).

2. Pop them in the oven for 30 minutes to dry them first (no seasoning).

After 30 minutes, it’s time to flavor and season them. Toss the chickpeas with 1 tablespoon olive oil and ¼ teaspoon salt and black pepper.
You can play around with the spices if you like. Tweak them yo your own taste preferences. 

Smoked paprika is a great option for spicy food lovers.

3. Put them back onto the tray and now just finish them off by popping them back in the oven for another 10 to 15 minutes until they are perfectly golden and crispy.

Now for the best part—eating them!
MMm, so good.
Try them on salads or soups, paired with roasted. I love this snack, give them a try.