Roasted Garbanzo Beans

In my many failed attempts to go against my natural tendencies, I have resolved that: I love to eat food! So, that brings me to finding things to eat that aren't a bazillion calories, loaded with sugar or salt, or any of those other taboo things. Especially when it comes to munching on stuff...cause man, do I love to munch! Among my findings are these bad boys...roasted garbanzo beans. And yeah, they aren't exactly the lowest calorie option, but they are packed with protein and fiber. Now, I am one that currently has 8 cans of garbanzo beans, otherwise knowns as chick peas, in my corner cabinet. I'm the hummus queen, self-proclaimed of course. (I'll share one of those recipes soon I'm sure.) Basically I'm not usually without a can or two. So this was an easy thing for that reason and the fact that, well its really easy to make. They come out as this crunchy-munchy-snack that you can season to your own liking. For instance, last time I leaned towards crushed red-pepper and paprika. This go 'round was cumin, cayenne and salt. You could do straight s&p, maybe some garlic and salt, or change it up and choose something sweeter, say cinnamon sugar. The saying is true...too each their own. My oven has some hot spots, so I had to mess around with the beans a few times so certain ones weren't burning. And I also like them slightly chewy on the inside...its really about playing around and figuring out what you like. I've also tried seasoning before they go in the oven and after...again, both work.

INGREDIENTS:
garbanzo beans(I do each batch with 2 cans)
olive oil

optional:
seasonings (whatever you like!)

*Heat oven to 400.
*Rinse and drain the beans, pat dry between some paper towels.
*Toss in some olive oil and lay flat on a cookie sheet.
*Place in the pre-heated oven for about 35-40 minutes, until they are nice and golden and crunchy.
*Remove and season.