Such a yummy (and healthy!) snack! And well, truth be told, addicting is what they really are...
1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
Preheat oven to 425 degrees. In a medium bowl, combine the chickpeas, oil and seasoning until well coated. Spread on a rimmed baking sheet and bake for 25 minutes, stirring occasionally, until they are golden and slightly crispy. Let cool completely and store in an airtight container up to 2 weeks.