Chilli Roasted Chickpeas

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. While it heats, drain your canned chickpeas thoroughly and spread them out on a clean kitchen towel. Pat them completely dry because any moisture will prevent them from crisping up properly.

   Tip: The drier your chickpeas, the crunchier they'll become. Don't skip this step.

2. 2

   In a large bowl, combine the chilli powder, paprika, garlic powder, cumin, cayenne pepper, salt and black pepper. Give it a good stir to make sure everything is evenly mixed.

   Tip: Mix your spices before adding the oil so they distribute evenly throughout.

3. 3

   Add the dried chickpeas to the spice mixture along with the olive oil. Toss everything together using your hands or two spoons until each chickpea is coated evenly with the spiced oil.

   Tip: Make sure every chickpea gets some coating. This step determines how flavorful your final snack will be.

4. 4

   Spread the coated chickpeas onto a baking tray in a single layer. They should sit side by side without overlapping too much.

   Tip: Use a large tray rather than crowding them together. More surface area means better roasting.

5. 5

   Roast in the preheated oven for 25 to 30 minutes, stirring the tray halfway through cooking time. They're ready when they're golden brown and crunchy when you bite into one.

   Tip: The exact time depends on your oven, so start checking at 25 minutes. They'll continue to crisp up slightly as they cool.

6. 6

   Remove from the oven and let the roasted chickpeas cool completely on the tray for about 10 minutes. This helps them firm up and become extra crunchy.

   Tip: Resist the urge to eat them straight away. They'll be soft when hot and crisp perfectly as they cool.

7. 7

   Once cooled, store them in an airtight container where they'll keep fresh for up to five days. Though honestly, they rarely last that long in my house.