Crunchy Roasted Chickpeas



1 can BPA free, low sodium garbanzo beans, or chickpeas
Sea salt
Spices of choice: cumin, pepper, curry, garlic, onion 

Preheat the oven to 350 degrees. 
Drain and rinse the beans well then set them out on a paper towel on the counter top. 
Grab another paper work and place on top of the beans. Begin to dry them off by lightly rubbing the beans between the towels. The skin of the bean will start to fall off! This is what you want. P.S. the more you can get off, the more crunchy the beans will be! 
Spread the dried beans out on a baking sheet and sprinkle with salt. At this time do NOT add another spices or oils! This is another key step!
Roast them in the oven for 45 minutes up to an hour (every oven is a little different). Watch them so they don’t burn but let them crisp up to your liking! 
Remove them from the oven and while still warm, add desired seasoning. Then let them cool completely.
Store them on the counter top in a zip lock bag or jar. Make sure you leave a little opening in the counter so they can “breathe” and don’t become moldy! 
Will stay good for about a week!

recipesAli Bourgerie