1 1/2 cups of chickpeas

2 TB avocado or coconut oil

1/4 tsp sea salt

1/4 tsp smoked red pepper chili powder

1/8-1/4 tsp chipotle pepper

pinch of black pepper

tiny squeeze of lemon juice 

Drain and rinse chickpeas. If the chickpeas are still wet, dry roast them at 350 degrees for 10-15 minutes (checking every 5 minutes) until all the water has evaporated. 

Turn oven up to 400 degrees. Combine oil, salt and pepper powders. Coat the chickpeas in the spiced oil mixture and roast in a single layer for 15 minutes. Remove from the oven, season to taste with sea salt and squeeze a tiny bit of lemon juice on top.