Crispy Chickpeas

1. Oven to 375°F
2. Drain and rinse two 15oz cans of chickpeas (about 3 cups)
3. Dry thoroughly between paper towels, removing skins
4. Transfer to a bowl and coat with:
   1. 2 Tbsp olive oil
   2. 2 tsp cumin
   3. 1 tsp chili powder
   4. 0.5 tsp smoked paprika
   5. Generous salt and pepper
5. Spread in a single layer on a baking tray.
6. Bake 45-60 minutes, shaking every 15 minutes.
   1. Should be browned but not dark/shriveled
7. They crisp as they cool

Based on A Couple Cooks