Toasted Chili Chickpeas

I was looking for a new snack for around home, and possibly something that I could take to work.  I've had this can of chickpeas staring at me in the cupboard for a while, so I thought I'd better come up with something to do with them.  I was in the mood for a crispy snack, and came across a recipe for Crispy Chickpeas in my current Food Network Magazine.  Here is the recipe that I used:

1 can chickpeas, drained, rinsed and dried
2 tablespoons olive oil
2 teaspoons Himalayan salt, ground fine
1-2 teaspoons chili powder

Open the chickpeas, drain and rinse.  Lay the chickpeas out on a paper towel to dry.

Preheat oven to 350F.

Put the dried chickpeas in a bowl.  Toss with olive oil, sprinkle with salt and chili powder.  Spread onto a parchment lined baking sheet, baked in the centre of the oven for 45-55 minutes.  Remove from oven, allow to cool thoroughly.  Enjoy!

VERDICT:
I loved these.  Obviously I couldn't wait for them to cool completely before I taste tested, but the ones that did make it to fully cool, were worth the wait.  The chickpeas get crunchier as they get cooler.  Addicted.  Our toddler loved them too!  I will make them again!