A crunchy, savory snack that turns a can of chickpeas into a high-fiber alternative to chips.
Heat the oven to 425F and pat the chickpeas very dry, which is the key to crispiness.
Toss them with the oil, paprika, cumin, and salt.
Spread on a baking sheet in a single layer and roast for 25 to 30 minutes, shaking the pan halfway.
Let them cool for a few minutes to crisp up further, then enjoy.