|2||cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry|
|2||tablespoons extra virgin olive oil|
|1||tablespoon chili powder|
|2||teaspoons ground cumin|
|1||teaspoon grated lime zest|
|1||tablespoon lime juice|
|3/4||teaspoon sea salt|
Preheat oven to 180°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
Meanwhile, whisk remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
2 tsp. sea salt.
Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.
Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely.
Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn.
Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.