Snack time: Roasted chickpeas

We've been working on the art of roasting chickpeas over here, and it's going pretty well. :-) They are a nice, crunchy snack and, so far, have been a big hit! Here's what we put together today. As you can see, all ingredient amounts are rough estimates. I've seen a number of recipes for "sweet and salty" chickpeas or "honey/cinnamon roasted" - I haven't tried anything sweet, so if you've got a winner - please share! I do think the hotter oven temperature is a must - we've tried some at 350 degrees and they didn't get crunchy, and a non-crunchy roasted chickpea just doesn't cut it. When John got home, the girls said: "Daddy, we had roasted chickpeas for a snack today. But we didn't save any for you." Hmmm... better do a double batch next time...

Roasted Chickpeas

• 1 can organic chickpeas - drained, rinsed, and patted dry
• 1 T (or so) olive oil
• 1 tsp (or so) kosher salt
• 1/2 tsp (or so) onion powder
• 1/2 tsp (or so) garlic powder
• Pinch of cayenne pepper
• Preheat oven to 400 degrees
• Spread the chickpeas on a silpat-lined cookie sheet
• Drizzle with olive oil and sprinkle with salt and seasonings; mix around with hands
• Bake for 40 minutes at 400 degrees, flipping/stirring the chickpeas every 10 minutes
• After 40 minutes, increase oven temp to 425 degrees and bake for an additional 5-10 minutes