400g of canned chickpeas
1 tsp black pepper
1 tsp Paprika powder
1 tsp salt
2 tbsp olive oil
1 tbsp corn starch
Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them.
In a bowl, toss chickpeas with olive oil, corn starch and season to taste with salt, paprika powder, and black pepper.
Spread on a baking sheet, and bake for 20 to 30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. (They can be kept in a sealed jar for around 3/4 days in the refrigerator)