Roasted Chickpeas

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Wondered if I’d fallen off the planet?  Sorry for the long absence – it’s been the summer of declutter. Actually, we’re in the midst of a garage sale as I write (I’m on a break – it’s 95 degrees and the humidity is very high) and whatever is left will be donated to the animal shelter thrift store.

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I meant to share this incredible snack with you last month.  Alton Brown made these on a show, and I was smitten, but never got around to making them. Then, Reeni of Cinnamon Spice & Everything Nice posted about these, and I was re-inspired!  If you’re looking for a delicious, crunchy, and best of all, healthy snack, these are perfect!  Enjoy!

Roasted Chickpeas
2-29oz cans chick peas (I used Goya)
3-4 tablespoons extra virgin olive oil
Salt to taste

Preheat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
Open and drain cans of chick peas; spread onto a clean towel (I used a tablecloth).  Blot dry with paper towels.
Place dried chick peas in a large bowl, pour on olive oil, and sprinkle on salt; toss to coat.
Divide chick peas between prepared baking sheets.
Place in oven; roast until brown and crunchy, 60-75 minutes.
Sprinkle on salt to taste.
Note:  In reading reviews of other recipes, some people said their chick peas became soft – mine never did, but, as you can tell, they were quite brown.
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