You can make these from ready-to-eat chickpeas, but making these from dried beans makes them extra crunchy!
1 cup dried chickpeas
1 Tbsp baking soda
1 Tbsp olive oil or coconut oil
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp sea salt
Rinse the beans well, moving and composting any broken or discolored ones.
Soak overnight, in plenty of water with the baking soda or kombu.
Drain, rinse and thoroughly dry the chickpeas. Preheat oven to 400°F.
Toss and coat the chickpeas evenly with oil, cumin, cayenne pepper, and salt.
Bake on a baking tray for 25-35 minutes, or until crunchy. Shake the tray occasionally for even cooking while baking.
Let cool completely before storing in an airtight container.