2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika or chilli flakes
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and air dry
Combine the oil, paprika cumin, cayenne and salt in a large bowl.
Add chickpeas and toss to coat evenly.
Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer.
Bake until golden and crispy, this is roughly 25 to 35 minutes.
Shake the tray a little at the 15 minute mark
Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.