Chick Pea Snackies

2 cans of rinsed & drained chick peas (garbanzos), a few tablespoons of oil, roasted in the oven at 350°F for 1-2 hours, stirring every 15 minutes.

This is trickier than it looks. When they start getting done, take one out and let it cool, then taste to get the texture right.  It's easy for them to be too mushy or too crispy, adjust cooking time as needed. When you notice some of them looking suddenly smaller, they're getting close.

Look for a crispy crunch outside, a little softer inside.  Go too long and you have a batch of rocks. Drain and cool on paper towels, and season with a double dose of this curiously satisfying recipe for BBQ potato chip seasoning or your favorite seasoning.