• 1 (15 oz) can chickpeas, drained and rinsed

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Pat chickpeas dry with a clean towel. The drier, the crispier.

3. Toss chickpeas with olive oil, salt, garlic powder, and smoked paprika. Spread in a single layer on the baking sheet.

4. Roast for 15 minutes, shaking the pan every 5 minutes for even crisping.

5. Let cool slightly before eating—they'll crisp up more as they cool.

NOTES:

• Seasoning variations: Try cumin, curry powder, chili powder, cayenne, or cinnamon with a touch of sugar.

• Storage: Store in an open container or loosely covered at room temperature for up to 3 days. They'll soften if sealed in an airtight container.