Roasted Chickpeas

Here are the roasted chickpeas we made last week. We did 3 cans and only doubled (not tripled) the spices. We decided there was a little too much cayenne, and they could maybe have a little more garlic taste--other than that, we liked the amount of spice. I didn't keep track of how long they really took to get crunchy. We did them on low broil and they took at least 50 min. Loved these as an alternative to popcorn during our movie.

So, next time I'll try (oven at 450--20-30 minutes first to dry them out):
3 cans chickpeas (garbanzo beans), rinsed

Combine the following:
2 tsp. paprika
1 tsp. salt
1/2 tsp. (heaping) garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. thyme
1/8 tsp. cayenne pepper

Spray the chickpeas with olive oil spray, toss them with the seasonings, and return them to the oven until desired crispness.