Extra Crispy Roasted Chickpeas

I’m a snacker by nature –most days I find myself reaching for a morning & afternoon snack, much like a pre-schooler. Since I’ve been on my dairy & soy free journey (and most recently gluten too) because of Piper’s allergy my options have been limited and consist of a rotation of hummus & carrots, apple with almond butter or a bag of Trader Joe’s pre-popped corn. I forgot how good roasted chickpeas are (especially with a seasonal beer) until I made a batch the other day. The key is to making sure your chickpeas are really dry when you roast them and then popping them back in the oven for a few extra minutes after you think they are ‘done’. 

Ingredients
Chickpeas (i.e. garbanzo beans)
Olive oil
Salt & pepper
Seasoning of your choice (I like a little bit of curry powder) 

1. Rinse a can of chickpeas and pat dry with a paper towel.
2. Toss with olive oil, salt & pepper on a baking sheet. 
3. Bake at 375 degrees for 20 minutes. 
4. Remove, season with spices and put back in the oven for another 5-10 minutes or until crispy.