Roasted Chickpeas with Sea Salt

Ingredients

• Canned chickpeas 1/2 cup
• Olive oil 1 tsp
• Sea salt pinch

Method

1. Preheat the oven. Set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the chickpeas. This ensures even roasting.
   Tip: Preheating the oven is important for crispy chickpeas.
2. Prepare the chickpeas. Drain the canned chickpeas in a colander and rinse them thoroughly under cold water. Spread them out on a clean kitchen towel or paper towels and pat dry gently. Removing excess moisture helps them roast crispier.
   Tip: Drying chickpeas well is key to getting them crunchy.
3. Toss chickpeas with olive oil and salt. Place the dried chickpeas in a mixing bowl. Drizzle 1 teaspoon of olive oil over them and sprinkle a pinch of sea salt. Toss gently with your hands or a spoon until the chickpeas are evenly coated.
   Tip: Use just enough oil to coat the chickpeas lightly for crispiness.
4. Arrange chickpeas on baking sheet. Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they are not crowded to allow hot air to circulate and crisp them evenly.
   Tip: Avoid overcrowding to prevent steaming instead of roasting.
5. Roast the chickpeas. Place the baking sheet in the preheated oven. Roast for about 30 minutes, shaking or stirring the chickpeas every 10 minutes to ensure even browning. Watch closely towards the end to avoid burning.
   Tip: Stirring helps all sides get crispy and golden.
6. Cool and serve. Remove the chickpeas from the oven and let them cool on the baking sheet for a few minutes. They will crisp up further as they cool. Taste and add a little more sea salt if desired before serving.
   Tip: Cooling is important for maximum crunch.

Pro tips

• For extra flavor, try adding spices like smoked paprika, garlic powder, or cumin before roasting.
• Store roasted chickpeas in an airtight container once completely cooled to keep them crunchy.