Today’s recipe is one of my favorite new snacks-roasted chickpeas! They are a lot healthier than chips, and have the salty crunch that I crave. This version is a bit on the spicy side, so keep that in mind with deciding how much cayenne you want to use.
1 can (16 oz) Chickpeas
1/2 tsp salt
1/4 tsp Cayenne pepper
1/4 tsp garlic powder
Preheat oven to 450. Drain and pat dry chickpeas. Add seasonings, stir to combine. Pour onto a lightly greased pan. Bake for 30-40 minutes, shake the pan every ten minutes or so to achieve an even roast. Store in an airtight container