After draining and rinsing your beans, lay them out in a single layer on a clean kitchen towel on your counter. Allow them to sit for at least one hour.
Preheat your oven to 400 degrees.
Pat any remaining moisture from the chickpeas and lay them out in a single layer on a large baking sheet. Place them in the oven and bake for 15 to 20 minutes.
Remove the baking sheet from the oven and drizzle the olive oil over the beans. Add a few pinches of kosher salt and black pepper, to taste. Shake the pan well to get the chickpeas coated.
Return the baking sheet to the oven and roast for an additional 15 to 20 minutes. Give the pan a shake a couple of times during roasting.
Remove the chickpeas once they are deeply golden and are crisp and crunchy.
In a small bowl, combine the spices, from the chili powder to the onion powder and give them a whisk.
Sprinkle the spices onto the chickpeas and give the pan a nice shake to distribute the mix.
These chickpeas will store well in a sealed glass jar in the pantry for about a day. After that, they'll just have a bit of a chewy texture. Which is fine…I still eat them that way!Experiment with your favorite flavors. Use this method as a base.These make more than a snack! Use them to dress up your salads and soups!
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com