Crunchy Chickpeas
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Makes 2 cups.
2 cans chickpeas (15 ounce cans) or 2 cups cooked dried 
2 tablespoons olive oil
1 and 1/2 teaspoons sea salt or Kosher salt
3 teaspoons herbs or spices of your choice:  chili powder, cumin, curry, parsley, rosemary, turmeric
  1. If using canned chickpeas, drain and rinse them well.  Pat dry, then let them dry out a bit, spread out on a cookie sheet.
  2. Drizzle olive oil and salt on chickpeas and mix well with your hands.
  3. Cook in 400 degree oven for 20 - 30 minutes; make sure to stir them with a spatula about every 8-10 minutes until olden brown and crispy.
  4. Sprinkle with chosen spices and stir. 
  5. Serve immediately - but they're good cool too!