Curried Roasted Chickpeas

I used a 19 ounce can, and a bit under 1/2 tsp salt. Wow. FANTASTIC!!!

A fabulous snacking alternative and substitute for croutons on salads! I used extra virgin olive oil instead of canola oil. I used half as much as Kosher salt and it still seemed a bit salty. Thus I recommend using as little salt as possible and adding after it's of the oven to suit your taste. I also used half as much cayenne pepper. I totally agree with the tip that thoroughly drying out the chickpeas prior to baking is one significant key to crunchiness! Finally make sure at first you only add the oil and mix that in the chickpeas a bit before slowly adding in all of the spices. Otherwise it get can bet a bit clumpy on the peas and it's much more of an effort to get a consistent coating on all the peas.

Used 19oz can chickpeas. Halved the receipe and should have known 1 teaspoon of salt is 3/4 way too much. Salt to desired taste after baking.