- 2 cups cooked or canned chickpeas (or about 1 19-oz can of drained and rinsed chickpeas)
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- Fresh ground pepper, to taste
- Preheat the oven to 325F. Line a baking sheet with parchment paper or a baking mat for easy clean up.
- Using a clean kitchen towel or paper towels pat the chickpeas dry, removing as much water or liquid from the chickpeas as possible (dry chickpeas = crispy chickpeas). I lay my kitchen towel on the counter, dump the chickpeas on bottom half of the towel and use the top half of the towel to pat dry.
- Some of the chickpeas may have lost there clear, thin skins during drying. I like to remove any skins that have fallen off the chickpeas, but you can leave them if you’d like. It is not necessary to remove all the skins from the chickpeas – I just don’t like loose skins in with my chickpeas.
- Transfer the dry chickpeas to the baking sheet. Drizzle with the olive oil and roll the chickpeas around on the baking sheet until evenly covered. Sprinkle with the salt and pepper.
- Bake the chickpeas until crispy and golden brown – about 40-45 minutes, giving the pan a shake every 10-12 minutes to make sure the chickpeas don’t stick and become golden brown on all sides.
- Remove from oven and let cool completely before snacking.