Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. (Make Ahead: The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.) Notes: Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes. before tossing with oil and baking
Or cook in air fryer basket 30 minutes.
2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
*2 tablespoons finely chopped fresh rosemary
*1 teaspoon garlic powder
OR
*2 tsp smoked paprika
*2 tsp ground cumin
*pinch cayenne
