2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons of extra-virgin olive oil (or grapeseed oil)
1 to 2 teaspoons of smoked sea salt (I used Himalayan sea salt)
1. Position an oven rack in center of the oven and preheat to 350 degrees. Spray a baking sheet with an oil cooking spray (or use a Silpat).
2. After you drain and rinse the chickpeas, put them on a clean kitchen towel and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil (or grapeseed oil) to coat. Sprinkle with salt and toss again.
3. Bake, shaking the pan halfway through baking time, until the chickpeas are crunchy for 50 minutes to 1 hour. Let cool at least 1 hour; they will become crunchier as they cool. These are best eaten within 1 day.
Optional: add some heat with your favorite spice.
This is a great source of protein for a mid-afternoon snack.