Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Dry the chickpeas thoroughly with paper towel. In a small bowl, toss the chickpeas with the olive oil and salt. Transfer the chickpeas onto the baking sheet. Bake until they are crisp, about 30 to 35 minutes, tossing once halfway through. Keep a close eye on them towards the end of the cooking process to prevent them from burning. Allow the chickpeas to cool completely.
- Serve immediately or store them in an airtight container for up to a week.