Crispy Parmesan Chickpeas

What you need

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)

The easy way

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the drained chickpeas completely dry with clean kitchen towels; remove any loose skins for maximum crispiness.
3. Toss the dried chickpeas with olive oil, Parmesan, garlic powder, paprika, black pepper, salt, and cayenne until evenly coated.
4. Spread in a single layer on the baking sheet and roast for 30-35 minutes, shaking the pan every 10 minutes, until golden and crunchy.
5. Let cool completely on the pan to crisp up further; they will soften if stored while warm.
6. Store in an airtight container at room temperature for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.