spiced and roasted chickpeas

1 15.5-ounce can of chickpeas (also known as Garbanzo Beans), drained, rinsed and thoroughly dried

1 tablespoon extra virgin olive oil 

1/2 teaspoon kosher salt

1/2 teaspoon nutritional yeast

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Pinch of cayenne pepper

Fleur de Sel 

Red pepper flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. 

In a small mixing bowl whisk together the olive oil, kosher salt, nutritional yeast, paprika, garlic powder and cayenne pepper. Add the chickpeas to the spice mixture and toss to combine ensuring that each chickpea is seasoned. Spread the chickpeas on the baking sheet in one even layer and roast for 20-25 minutes or until crispy and golden brown. Be careful not to burn.

Remove from heat, sprinkle with Fleur de Sel and a pinch of red pepper flakes and allow to thoroughly cool before serving.