Spicy-Lime Crispy Chickpeas

This is really a combo of two ideas...Cooking Light recently published a chili-lime roasted chickpea recipe. It sounded good, butI knew I already had a roasted, crispy chickpea recipe; so I didn't rip out or save CL's recipe, just used my own, but seasoned them with chili powder, sea salt and lime zest. Crispy-crunchy, spicy-zesty snack!

Ingredients
1 15-ounce cans chickpeas
1 Tbls olive oil
1 tsp  sea salt
1 tsp chili powder
2+ tsp lime zest

Directions
Preheat oven to 400˚F. Rinse and drain chickpeas; place on clean kitchen towel or several paper towels and pat dry. Lightly coat a baking sheet with non-stick cooking spray. (Line it with parchment or foil for easy clean-up!)

In medium bowl, toss chickpeas with olive oil. Sprinkle with sea salt and chili powder; toss ot coat evenly. Spread in a single layer on coated baking sheet.

Bake 1 hour, shaking pan halfway through. Let cool thoroughly; chickpeas become crunchier as they cool. Sprinkle or toss with lime zest.

Enjoy!