2 cans of chickpeas, drained and rinsed, outer skins removed
1 tsp coconut oil, melted
1/4 tsp onion powder
1/2 tsp garlic salt
1/2 tsp smoked paprika
1/2 tsp pepper
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. After draining and rinsing your chickpeas, individually remove the skins from the chickpeas and transfer them to a separate bowl. This process can be tedious, but removing the skins gives them a better taste and crispness. Pat dry with paper towels removing all excess water.
3. Place dried chickpeas in a medium bowl. Drizzle the coconut oil over the chickpeas and toss with your hands evenly coating all the chickpeas. Next, add all the spices and toss with a spoon until each chickpea is covered.
4. Pour onto your lined baking sheet and roast for 20-25 minutes. Stop after 10-15 minutes and mix up the chickpeas so they roast evenly. Once golden and crispy, remove from the oven and allow them to cool completely.