Spicy Crispy Baked Chickpeas

Preheat oven to 400-degrees. Place a Silpat on a large, rimmed baking pan. You can also use a piece of parchment paper or foil on the bottom of a rimmed baking pan, but spray with baking spray. Set aside.

Open the can of chickpeas, drain the fluid and rinse the chickpeas under running water. Drop rinsed chickpeas on paper towels to dry the chickpeas as much as possible (this will help the spice mixture adhere better, as well as crisp up in the oven). In a small bowl, add the chickpeas, cayenne pepper, chili powder, salt, pepper and olive oil. Stir until the chickpeas are well coated with the spice-oil mixture.

Pour chickpeas out onto prepared baking pan, in a single layer. Option to sprinkle chickpeas with a bit more cayenne pepper if you like them spicy! Bake in 400-degree oven for 45-50 minutes, stirring the chickpeas every 20-minutes so they bake evenly on all sides. Bake until you have reached your desired crunchiness. Sneak a chickpea off the baking sheet and pop it in your mouth. If the middle is still too chewy, then put them back in the oven until totally crispy! Mine took 50-minutes to get super crunchy. Remove from oven and sprinkle with additional salt (if you love salt like I do) and let the chickpeas cool in the pan.