Crispy Chili-Lime Roasted Chickpeas

Preheat your oven to 200°C.

Drain and rinse the chickpeas, then pat them completely dry using a clean kitchen towel to ensure they turn crispy.

Spread the chickpeas on a large baking sheet and toss with olive oil and salt until evenly coated.

Roast for 20 to 25 minutes, shaking the tray halfway through, until the chickpeas are golden and crunchy.

Remove the tray from the oven and immediately toss the hot chickpeas with the chili powder, cumin, and lime juice.

Serve once slightly cooled for maximum crispiness.