2 (15-ounce) cans chickpeas
1 teaspoon salt
¾ teaspoons garlic powder
1 teaspoon dried dill
½ teaspoon dill seed, ground*
Rinse and drain chickpeas. Transfer chickpeas to a kitchen or paper towel and rub to dry. It does not matter if the skins are removed or not, it’s up to you.
In a large bowl, combine salt, garlic powder, dried dill and ground dill seed. Add chickpeas to bowl with spices and toss to coat.
Transfer seasoned chickpeas onto prepared baking sheet, making sure to get all of the spices that may be left behind. Coat chickpeas with cooking spray and transfer to oven.
Bake for 45—60 minutes, stirring every 15minutes, until chickpeas are crisp and no longer chewy in the middle.
Remove from oven and transfer to a serving bowl. These are best enjoyed the same day they are made.
I like to serve creamy (even spicy) ranch dip on the side.
Recipe Note: Don’t have a spice grinder? Use a mortar and pestal to smash the seeds or put the seeds in a zip-top bag and smash with a rolling pin or pan.