2 cans (15.5 oz.) Field Day chickpeas, drained or 3 C cooked chickpeas
2 Tbsp. Riojana Olive Oil
1 tsp. Frontier Co-op chili powder
1 tsp. Frontier Co-op smoked paprika
1 tsp. Kosher salt
Preheat oven to 375.
Dry the chickpeas really well. You can do this by gently rolling them around in the dish towel.
Add them to a bowl and toss with olive oil and then salt.
Spread out on a parchment or silicone lined baking sheet. Bake for 25 minutes, turning the pan around at the 15 minute mark.
Remove the chickpeas from the oven and back into the bowl you used before.
Toss with spices.
Return back to the baking sheet. Bake for an additional 10-15 minutes.