Chickpea Crisps

I first saw this recipe on Martha Stewart. She called them "Paprika Chickpeas," but I felt that title was rather bland for such a recipe. They remind me of Corn Nuts, though MUCH better and not nearly as salty. I used the pimenton I received from Bri via Blogging By Mail, and it lends a nice, smokey flavor to this snack. I haven't yet tried it with other spices, but I'm sure a cajun or curry flavor would be delicious as well. *Update: Anne has already tried other spices with excellent results.* They're addictive, so you may want to double the recipe; just be sure to use 2 pans.

2 cans (~15 oz each) chickpeas (garbanzo beans)
3 Tbsp. olive oil (I used 2 and it was plenty)
1 1/2 tsp. coarse salt (or 1 tsp. table salt)
1 tsp. pimenton (smoked paprika)

Preheat the oveb to 400F. Drain the chickpeas and dry thoroughly. Put into a bowl (plastic bags work well, too) and coat the beans with olive oil. Spread onto a baking sheet (1 layer) and bake for 30-40 minutes or until golden brown, tossing every 5-7 minutes. Remove the pan and sprinkle with salt and spice; shake to coat. (I put them into a bowl - it's easier to coat them evenly.) Bake another 2-3 minutes. Cool on a paper towel lined plate and enjoy!