I adore this recipe from Sam Turnbull, author of It Doesn't Taste Like Chicken. Her secret to getting the chickpeas extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love.

Ingredients

1 19oz can chickpeas, drained and rinsed
1 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
US Customary - Metric
Instructions
Preheat your oven to 375F (190C).

Spread the chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.

Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.

Recipe Notes
Store in an air-tight container in the fridge for about a week. They may start to get a little soft and less crispy.

Nutrition
Calories: 65kcal | Fat: 7g | Sodium: 593mg | Vitamin A: 4.5% | Iron: 2.4%