This salty, crunchy snack is not only delicious, but healthy too! This recipe can be used as a party snack but use up any leftovers as a yummy salad topper to add a bit of extra protein to any salad.
1 19-oz. can of chickpeas, rinsed and drained
1 tbsp. good olive oil
big pinch of kosher salt*
Preheat the oven to 375ºF, line a baking sheet with a piece of parchment paper.
Take the rinsed and drained chickpeas and place them in between two clean and dry dish towels. Pat dry the chickpeas and roll them underneath the palms of your hand to remove as many chickpea skins as possible (less skin equals crispier chickpeas). Pick out any remaining skins and transfer the chickpeas to the prepared baking pan.
Bake the chickpeas for 20 minutes and then remove the pan from the oven. Drizzle the olive oil and sprinkle the salt over the chickpeas and toss to coat. Bake for another 20-25 minutes until the chickpeas are darker in colour and crunchy.
*Feel free to add another pinch of salt when the chickpeas come out of the oven and are still hot or a dash of a favourite spice!