Servings: 12

Macros for 1 Serving:

PRO: 5 g.  CARBS: 11 g.  FATS: 3 g.

INGREDIENTS:
2-15oz cans of chickpeas, drained and rinsed
2 Tbsp olive oil (can also use coconut oil)

Flavor Options:
Sesame Seed
1 tsp sesame oil
1 tsp garlic powder
½ tsp sea salt
1 TBL sesame seeds
Garlic
1-2 tsp garlic powder or 2 cloves fresh minced garlic
¼ tsp fresh cracked pepper
½ tsp sea salt
Spicy
1 tsp ground cumin
1 tsp chili powder
½ tsp cayenne pepper
½ tsp sea salt
BBQ
2 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp brown stevia
Ranch
¼ cup black pepper
1½ cup parsley flakes
½ cup garlic salt
2 Tbsp kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 Tbsp dill weed

INSTRUCTIONS:
On a paper towel or towel, evenly spread your beans and let dry (about ½ an hour)
Preheat oven to 400 degrees.
Line a cookie sheet with either foil or parchment paper.
Evenly spread your dried beans on cookie sheet
Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.
After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
Then spread the seasonings of whatever flavor you are using and mix well.