Crispy Chili (or Paprika) Chickpea Snack

Recipe from Everyday Food, April 2005

Husband-Tested in Alice's Kitchen

Makes 2 cups

If you want something a little salty and crunchy, this will fit the bill. Plan a movie night with your family and make this instead of popcorn. Because it's made with chickpeas, it's got lots of fiber.  This would make a great addition to any lunchbox or appetizer platter too.

2 cans (15 1/2 ounces each) chickpeas

3 tablespoons olive oil, to coat

1 1/2 teaspoons Kosher salt

1 teaspoon hot or sweet paprika (I used smoked paprika.)

1.Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Do not skip this step because the oil won't stick to the chickpeas if they're wet.  (You can also rinse the chickpeas and then lay them atop a clean towel and set them aside for a while to air dry.)  Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.

2.Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.