1 19 oz can chickpeas (garbanzo beans), rinsed and well-drained
3 tsp. extra virgin olive oil
2 tsp. lemon juice
1½ tsp. pimenton (smoked paprika)
¾ tsp. sea salt
⅛ tsp. Cayenne pepper
Preheat oven to 425°F.
In a large bowl, gently toss all ingredients together.
Transfer to a parchment lined baking sheet and spread out in a single layer.
Bake, tossing occasionally until dry and crisp, about 40 minutes.
Cool slightly and serve.
TIP: These are best when freshly made but save any leftovers in an air tight container to use in salads as croutons substitutes.
Recipe from Trish Krause / Bite Out of Life