1 can of chickpeas
1 tsp olive oil
1/4 tsp salt
1/2 tsp garlic powder
Preheat oven to 425F. Drain and rinse chickpeas. Pat dry and place on a greased baking sheet. Bake for 10 minutes. Shake the pan to move the chickpeas around and place back in the oven for another 10 minutes. Move chickpeas into a metal bowl and toss with olive oil, salt and garlic powder. Return them to the baking sheet and roast for another 5-15 minutes until crispy but not burnt.
These tasted pretty good when they were still hot, otherwise, well, they weren't so hot. That's my opinion anyway. The only one who seemed to care for them once they cooled was Bennett. He stuffed so many in his mouth at once that he couldn't swallow them and had to spit all of them out...into my hand. Then I really didn't find them very appetizing! Sorry, I'm probably grossing you all out, which isn't a smart idea in a food blog post. They are definitely worth a try, and worth experimenting with different spices and flavours. Just try to eat them all when they're still hot. Here's another pretty photo of them in an effort to revive your appetite.
-Recipe adapted from Cheap Healthy Good