Garbanzos Tostados (Crispy Roasted Chickpeas)

Preheat your oven to 400°F. Drain and rinse those garbanzos really well - we want them completely dry or they'll steam instead of getting crispy.

Pat the chickpeas dry with a kitchen towel, then toss them in a bowl with the olive oil, garlic, salt, pepper, and chile piquín. Make sure every garbanzo gets coated.

Spread them out on a large rimmed baking sheet in a single layer - don't crowd them, ¡órale! They need space to get golden and crispy. (Use parchment paper to make cleanup easier when they start popping)

Roast for 35-45 minutes, shaking the pan every 10 minutes so they brown evenly. They're done when they're golden brown and sound hollow when you tap them.

Let them cool for 5 minutes before serving. They'll get even crispier as they cool down.