Roasted chickpeas

These are the perfect snack - they are crunchy, salty, and (best of all) healthy. You could really season these however you'd like, but I really like the smoky and barbecue-like flavor that paprika gives. These will keep for a few days if you put them in tupperware or a ziplock bag. The chickpea skins tend to burn a little more easily so if you're worried about burning them you may want to peel them first.

Ingredients:

1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoky paprika (there are two kinds, get the smoky not the sweet)
1/2 teaspoon garlic powder
1/4 - 1/2 teaspoon salt

Directions:

Preheat your oven to 400 degrees. Line a pan with sides (jellyroll pan) with aluminum foil. In a medium bowl combine your drained and rinsed chickpeas with your seasonings. Mix and massage with your hands until they are evenly coated. Pour onto the foil-lined pan and bake for 30-40 minutes total. At the 15 minute mark take them out and shake the pan to prevent sticking. At the 30 minute mark shake the pan again. Bake for increments of 5 minutes shaking after each until you've achieved your desired level of crispiness. Let them cool for a few minutes and then transfer to a dish to serve.