Ingredients:

  • 2 cans (15 oz each) Chickpeas (garbanzo beans), rinsed and drained
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions:

  1. Rinse the 2 cans of chickpeas thoroughly in a colander. Note: This removes the metallic taste of the canning liquid.
  2. Dry the chickpeas by rolling them between two clean kitchen towels. Note: Moisture is the enemy of the crunch.
  3. Preheat your oven to 400°F (200°C) and line a pan with parchment.
  4. Toss the chickpeas with 2 tbsp of Extra Virgin Olive Oil and 1/2 tsp Sea Salt. Note: Wait to add the other spices so they don't burn.
  5. Spread the beans in a single layer, ensuring they aren't crowded.
  6. Roast for 20 minutes until they start to turn golden and look matte.
  7. Remove the pan and sprinkle with 1 tsp Smoked Paprika, 1/2 tsp Garlic Powder, 1/2 tsp Ground Cumin, 1/4 tsp Cayenne, and 1/4 tsp Black Pepper.
  8. Toss again to coat the warm beans. Note: The heat will help the spices bloom and stick.
  9. Bake for another 10 minutes until they sound hollow when shaken.
  10. Cool completely in the oven with the door slightly cracked. Note: This final dehydration step is crucial.