Spicy Roasted Chickpeas

I got this recipe from All Recipes. It's a nice, simple method that can be modified for whatever sort of spices you want to use. I'm sure it's no surprise that I made them spicy! This is a healthy snack that satisfies that crunchy, salty craving I usually have in the evenings. Much better for you than a bag of potato chips, and easier than baked kale!

The Ingredients:

• 1 (12 oz.) can of chickpeas (AKA garbanzo beans)
• 1 teaspoon of olive oil
• a few cranks of salt
• pinch of garlic powder (garlic salt would have been better, but I don't have any)
• 1/4 teaspoon of cayenne pepper

The Steps:

1. Preheat oven to 450 degrees.
2. Drain the can of chickpeas, then blot a paper towel to dry them. 
3. In a bowl, toss chickpeas with 1 teaspoon of olive oil, and season to taste with salt, garlic powder, cayenne pepper, and/or whatever spices you prefer. 
4. Spread on a baking sheet, and bake for 25-30 minutes, until browned and crunchy.

The Photos:

After draining the chickpeas of water, blot with a papertowel to dry them a little more. Then add about a teaspoon of olive oil to the chickpeas. (I forgot a picture of that step.)

Add a few cranks of salt,

And a pinch of garlic powder. (Garlic salt would probably be better, but I didn't have any on hand.)

Then, add cayenne or whatever other spice you prefer to use. If you're using cayenne, it doesn't take much!

Stir the chickpeas well to evenly distribute olive oil and spices.

Add the chickpeas to a cookie sheet.

Bake at 450 degrees for 25-30 minutes. They'll look about like this.

I baked mine for 30 minutes, and as you can see, a couple were a little on the crispy side. But they were all still delicious!

John was out of town the night I made these, so I polished them all off myself. If you are making them for more than just you, then you might want to make a couple cans' worth!

If you try these with any other spices, let me know the verdict!