Crunchy Spicy Chickpeas

My house is full of snackers. Somebody is always running in and out of the kitchen with some form of snack item. Yet, aside from my homemade salsa and an accompanying bag of tortilla chips - there are no typical junkfood snacks in the house. We have apples and cheese, lot of nuts and old fashioned non-microwave popcorn galore as well as the most sought-after snack in the kitchen - the fresh raspberry. Apparently somebody bought me some raspberries the other day. I never saw any of them. So this little crunchy bean is our newest snack item. It's spicy and hot and is crunchy like a nut, yet packed with nutrition. And it's easy and cheap to make.

Crunchy Spicy Chickpeas
2 14.5-ounce cans chickpeas (garbanzo beans)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
salt to taste

Preheat the oven to 400 degrees F. Drain and rinse chickpeas well. Allow most of the moisture to dry off (I twirled them in my salad spinner) and put into a large bowl. Add oil and seasonings and toss in the bowl until all chickpeas are well coated. Spread chickpeas on a sheet pan in a single layer and bake in the oven for approximately 45-50 minutes. Shake sheet pan around about every 15-20 minutes while cooking to allow the peas to brown evenly. Allow to cool thoroughly and enjoy!

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