crunchy roasted chickpeas

I make this protein-rich dish as a snack for my kids. Fresh from the oven, cooled for just a few minutes, they are crunchy, savory, and really delicious. The kids actually cheered today when they came home and found them waiting on the kitchen table. If you use canned beans (rinsed well to remove some sodium), it's super quick. 

Crunchy Roasted Chickpeas
Be sure to dry the chickpeas well so they roast, without steaming. Feel free to vary the spices to create a dish with your own personality. I like to use paprika because of the wonderful rosy color it adds. If you prefer, you can cook up dried chickpeas. Soak them overnight and cook for about 45 minutes until cooked through but not mushy.

2 cans chickpeas, preferably organic
2 tablespoons olive or vegetable oil
salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon paprika

Preheat the oven to 400*.

Rinse and drain the chickpeas. Spread them out on a dishtowel and allow them to dry for at least 15 minutes, moving them around on the towel from time to time to be sure they are thoroughly dry.

Pour the oil onto a large cookie sheet. Spread the chickpeas over the oil, sprinkle with the salt and seasonings and toss well. Spread them in a single layer so they don't steam.

Bake for about 1/2 hour or until the beans look nice and browned, stirring or shaking the pan a few times in middle to help them bake evenly.