Rinse and let dry two 15-oz cans of chickpeas.
1/2 tsp salt
juice of one lemon
1 tbsp olive oil
1/2 tsp thyme
Spread out on a baking sheet and cook at 400 degrees for about 30 minutes stirring occasionally. Test a few to make sure that it’s cooked all the way; let chickpea cool before tasting. If not, let cook at 5 minute intervals until completely crunchy.