Ingredients:

canned chickpeas

vegetable oil

salt

Optional: cayenne, parmesan cheese

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Instructions:

1. Rinse and dry chickpeas. I would leave them out for several hours - even overnight -  to get most of the moisture out.

2. Toss them with oil and spread them out in a single layer on a cookie sheet. 

3. Bake at 450 until they reach desired crispiness. Watch as some smaller pieces will cook faster.

4. Top with sea salt; best served warm.

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