Baked chickpeas are super popular with kids and adults. Change the seasoning to switch up the flavor. We love snacking on these. They are best if eaten the same day you make them (this is not hard, trust us).
2 cans (15 oz) chickpeas, rinsed and drained and left out to dry a bit
2 Tablespoons Meyer Lemon Olive Oil from Olive Oil Etcetera
2 teaspoons smoked sea salt or your favorite seasoning
Position oven rack in the center of the oven, preheat oven to 350F. Line a baking sheet with parchment paper or lightly grease it so the chickpeas do not stick.
Put the chickpeas on a clean paper towel and dry thoroughly. The drier they are the better they will crisp.
In a medium bowl, toss the chick peas with olive oil to coat. Sprinkle with salt and toss to combine. Transfer chickpeas to prepared baking sheet in an even layer.
Bake for a total of 50 minutes or until golden and crunchy, shaking about halfway through. Do not overcook them, they are easy to burn. Let the chickpeas cool about an hour, they will crisp more during this time.
*Recipe adapted from Giada's Feel Good Food recipe book, page 148