Perfect little crunchy snack throughout the day. Try topping soups and salads with these too. Full of protein and fiber to keep you feeling satisfied.
Preheat oven to 400 degrees F.
Dry: Rinse and dry the chickpeas between a kitchen towel. Remove any lose skins.
Season: Place ingredients in a medium size bowl and combine well to coat.
Layer: Arrange chickpeas in a single layer on a roasting pan or rimmed cookie sheet lined with parchment paper, silpat or lightly greased.
Roast: Bake for about 40-45 minutes mixing them around every 10 minutes or so until chickpeas have a nice roasted look and are crispy.
Cool: Let cool for 10 minutes before serving.
Store: Keep chickpeas crunchy by storing them in a container that lets air flow through. When stored in an airtight container they will soften up and lose their crunchiness.