makes 2 cups
Keep these little gems in the fridge to sprinkle on everything.

1 can chickpeas, drained and rinsed
2 Tbsp. olive oil
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
1/2 tsp. smoked paprika
1/2 tsp. dried mint
1 tsp. kosher salt

Preheat oven to 425°; line a baking sheet with foil. Drain chickpeas in a colander, then transfer to a bed of paper towels and roll them around until dry. In a bowl, combine spices; add chickpeas and olive oil and toss to coat. Transfer to baking sheet; roast, stirring every 5 minutes, until crunchy, about 20 minutes. Serve warm, or cool completely to store.