Roasted Seasoned Chickpeas

Directions

Dry out the chickpeas on paper towels (or in the refrigerator) for at least 30 minutes to ensure they're as crispy as possible.

Rub the chickpeas between paper towels to remove the skins (optional).

Preheat oven to 400 degrees F.

Toss the chickpeas with the rest of the ingredients.

Spread on a rimmed baking sheet and bake for 30-35 minutes, until browned and crispy. Stir them a couple times during the baking process to ensure even roasting.

Let cool for 15 minutes, but enjoy warm!

Notes

I needed more salt than I thought when using the tandoori spice mix
If you want to make more, use another baking pan for the second batch or bake one batch after the other. If you crowd your pan the beans will steam and not crisp up.
To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes. Can also be crisped up in the air fryer if needed.

Adapted from https://tasty.co/recipe/spicy-roasted-chickpeas, https://theviewfromgreatisland.com/tandoori-roasted-chickpeas, and https://www.eatingwell.com/gallery/7822622/chickpea-snack-recipes/

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Roasted Seasoned Chickpeas