Crispy, Crunchy Oven-Roasted Chickpeas

Crispy, crunchy, flavor-packed and healthy. This is a snack I'll make again. This time around it was a way to use up a partial can of chickpeas. Next time I may double the recipe.  I added cumin and za'atar to a basic recipe I found on the internet. 

Crispy, Crunchy Oven-Roasted Chickpeas

1 (15.5 oz.) can chickpeas (garbanzo beans)

2 tablespoons of olive oil

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Kosher or sea salt

1/4 teaspoon of black pepper

1/4 to 1/2 teaspoon ground cumin

1/4 teaspoon+ za’atar

1. Drain chickpeas; rinse them in cold water
2. Gently pat them dry with paper towels while removing any skins that cling to the chickpeas. Be sure to dry as much as possible as the dryer they are, the crisper they become. (I spread mine out on a microwavable tray and microwaved for a minute.)
   
   
   
3. Toss them in a large bowl with spices and coat well. Taste and adjust seasonings as desired.
   
4. Transfer to a sprayed baking sheet and place them in a preheated 400° oven for 30 to 40 minutes, cooking until golden and crisp. (Mine baked about 30 minutes; baking too long will just make them hard. Crisp is the key word to doneness.)

   

   Seasoned chickpeas ready to go into the oven. 

Recipe without photos . . . Crispy, Crunchy Oven-Roasted Chickpeas

1 (15.5 oz.) can chickpeas (garbanzo beans)

2 tablespoons of olive oil

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Kosher or sea salt

1/4 teaspoon of black pepper

1/4 to 1/2 teaspoon ground cumin

1/4 teaspoon+ za’atar

1. Drain chickpeas; rinse them in cold water
2. Gently pat them dry with paper towels while removing any skins that cling to the chickpeas. Be sure to dry as much as possible as the dryer they are, the crisper they become. (I spread mine out on a microwavable tray and microwaved for a minute.)
3. Toss them in a large bowl with spices and coat well. Taste and adjust seasonings as desired.
4. Transfer to a sprays baking sheet and place them in a preheated 400° oven for 30 to 40 minutes, cooking until golden and crisp. (Mine baked about 30 minutes; baking too long will just make them hard. Crisp is the key word to doneness.)