2 15-ounce cans chickpeas
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon smoked paprika
2 tablespoons olive oil
1 ½ teaspoons chili powder
¾ teaspoon kosher salt
Preheat oven to 375°F.
Rinse and drain chickpeas.
Place them on a towel and pat gently to dry.
Remove as many of the chickpea skins as possible.
In a bowl, combine chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
Pour chickpeas onto a parchment-lined baking sheet. Spread them into a single layer.
Bake for approximately 45 to 60 minutes until crispy as well as dry. Shake the pan every 15 minutes. Exact time needed to bake will depend on the chickpea your oven, so keep a close watch in the final minutes. Taste test, and remove when the chickpeas are browned but before they become very hard and dark.
Allow to cool for approximately 10 minutes before storing. They will usually become crispier as they cool.
Allow to cool and store in an airtight container in a dry cupboard for up to 1 week.