2 cups Chickpeas (cooked)
2 tsp Extra Virgin Olive Oil
Sea salt and black pepper to taste (optional)
2 tsp Taco seasoning
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Pat the chickpeas dry with a paper towel and transfer them to the prepared baking sheet. Drizzle with the oil and season with salt, pepper, and taco seasoning. Mix until the chickpeas are evenly coated.
- Bake in the oven for 25 to 28 minutes, tossing halfway through, or until the chickpeas reach your desired crispiness.
- Remove from the oven. Season with additional salt and pepper if needed. Let cool slightly and enjoy!
Leftovers: Store in an airtight container for up to two days. If leftover chickpeas lose their crunch, reheat in the over for five to eight minutes or until crispy again.
Serving Size: One serving is approximately 1/2 cup.
No Extra Virgin Olive Oil: Use avocado oil instead.