Crispy Roasted Chickpeas

Remove the skins.

Place cooked chickpeas in a bowl of water and gently rub to loosen the skins, the skins will float to the top. Pour off water, dumping the skins off the top and repeat the process until most of the skins are removed.

Dry the chickpeas.

Drain in a colander and spread the chickpeas out on a towel, gently pat and lightly rub to dry and pick out any remaining peels. Place the chickpeas on your baking sheet and place it in the oven as it preheats to 350°F to help dry them out.

Drizzle.

Once the oven comes to temperature, drizzle them or spray with olive oil.

Roast in the oven for 45 minutes, rotating and stirring every 15 minutes.

If they need just a bit longer, turn the oven off, crack the door and leave them another 5 to 10 minutes.

Toss with seasonings while still warm.

Store on the counter at room temperature, uncovered, for a day.

If there are any left after this, seal in an airtight container.

To reheat, cook in the air fryer at 300F for 4 minutes.

To reheat, cook in the oven at 325F for 4-6 minutes.

To make in the Air Fryer: set to 375°F bake for 15-20 minutes, shaking the basket frequently until crispy and golden.