Roasted Ancho Chili Chickpeas

Drain and rinse the chickpeas, then blot with paper towels and let them sit to dry for 30 – 40 minutes.

Once the chickpeas are ready, preheat the oven to 400 F.

Put the chickpeas in a bowl and toss with the olive oil, garlic salt, ancho chili powder and cayenne.

Spread the chickpeas in a single layer on a rimmed baking sheet and bake for 30 minutes. Remove the chickpeas from the oven and let them cool (approximately 15 minutes). Keep the oven on.

Place them back in the oven for another 20-30 minutes or until crisp. Remove from oven and serve.

Please note: A lot of people remark about how they can’t seem to get chickpeas to crisp up. It can be tricky, but it’s doable. There are tons of arguments in recipe forums stating what does and doesn’t work. In my opinion it’s important to allow your chickpeas to sit out and dry, to not use too much oil and to bake them twice. For some reason it seems as though taking the chickpeas out of the oven to cool, and then putting them back in the oven for 20-30 minutes does the trick.

If you don’t get it the first time, don’t worry. They are still pretty darn good even if they are little soft. It really depends on your oven and can take practice. Once you nail it, you’ll see that it was all worth it.