Crunchy Chickpeas

Heat oven to 350ºF.

Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel-lined half-sheet pan. Top with another layer of paper towels and roll, pat to dry further.

Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.

Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.

Cool completely before consuming or storing.