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.