Crispy Chickpeas

Preheat oven to 375°F.

Rinse and drain the chickpeas, shaking off as much water as possible.

Place chickpeas on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice.

In a medium bowl, stir together the chickpeas, olive oil , chili powder , black pepper , cumin , smoked paprika , and kosher salt .

Pour chickpeas onto a parchment paper -lined baking sheet and spread them into a single layer .

Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard.

Allow to cool for at least 30 minutes before storing. The chickpeas will crisp up even more as they cool.