Smoked paprika crispy roasted chickpeas

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Extra virgin olive oil3 g
• Paprikato taste
• Garlic powderto taste
• Saltto taste

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile drain the chickpeas in a sieve, rinse them under cold water and discard any skins that come away on their own.
3. Dry them thoroughly by patting them in a clean tea towel: the drier they are, the crunchier they get.
4. Put them in a bowl with the oil, smoked paprika, garlic powder and salt and toss until they are all well coated.
5. Spread them on the tray in a single layer and bake for 30–35 minutes, shaking the tray halfway, until golden and they rattle dry.
6. Take them out and let them cool for a few minutes on the tray: they finish crisping as they cool.