Crispy Roasted Chickpeas

Making Warm Grain Bowls for dinner tonight, and I love something crunchy in them. I made our favorite CRISPY roasted chickpeas to go in them.

1 can low-sodium or salt-free chickpeas, drained (not rinsed)
1 T almond butter, tahini, or mixed nut butter
1/2 t chili powder
1/4 t paprika or smoked paprika
1/4 t onion powder
1/4 t garlic powder
1/4 t salt (or more to taste)

Preheat oven to 320 degrees F.
In a small bowl, mix everything except the chickpeas. Add the chickpeas and coat well. Place on a parchment paper-lined baking sheet. Spread the coated chickpeas out on the pan. Bake for 30 minutes or until completely crispy. They shouldn't burn at this temperature, but still keep your eyes on them.