• 2  15 oz. cans of chick peas dried thoroughly on a paper towel
• 2 T. olive oil
• 1 t. sea salt

Toss Chickpeas with oil.  Sprinkle with salt and toss gently again.  Spray a baking sheet with Pam.  Transfer chickpeas in an even layer to the prepared baking pan.  Bake, shaking the pan ½ ways through, until chickpeas are crunch.  50 minutes to an hour.  350 degrees.  Cool for at least one hour.  They will become crunchier and harder as they cool.  Best eaten within one day.