4 to 5teaspoonsSimply Nature Organic Extra Virgin Olive Oil
1 ½teaspoonskosher salt
Freshly cracked black pepper
Preheat the oven to 425ºF. Transfer the drained chickpeas to a large clean kitchen towel. Pat dry and gently roll the chickpeas back and forth to remove all water.
In a large bowl, toss the chickpeas with the oil, salt and pepper. Spread out on a rimmed baking sheet. Bake for 20 minutes. Shake the pan and roast for another 5 to 10 minutes until crispy and nicely browned.
Store in a container with the lid slightly ajar. To reheat, add to a baking sheet at 300F and bake for 7 to 10 minutes until hot and a bit crunchy.
Store cooled chickpeas in a jar or container with the lid slightly ajar. Store on the countertop or in the pantry for 4 to 5 days.To reheat chickpeas, transfer to a baking sheet, spray with nonstick cooking spray (or toss with a tiny bit of oil, about ¼ teaspoon) and bake at 300ºF for 7 to 8 minutes, until hot and crisp.
• For *super crispy* roasted chickpeas, add the chickpeas to a salad spinner to remove all the water (depending on size of salad spinner, may need to do this in two batches).