Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine grain sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Rinse the chickpeas thoroughly in a colander and drain well.
  2. Place the chickpeas between two layers of a clean kitchen towel and gently rub to remove surface moisture and any loose skins.
  3. Spread the dry, unoiled chickpeas onto a large rimmed baking sheet in a single layer. Roast for 20 minutes until the skins look papery and slightly shriveled. This is the dry roast phase.
  4. Remove the tray from the oven and drizzle with 2 tbsp extra virgin olive oil. Toss until every bean is glistening.
  5. Sprinkle the salt, smoked paprika, cumin, garlic powder, and cayenne over the oiled beans. Stir vigorously to coat.
  6. Return to the oven and bake for another 10-15 minutes until the beans rattle when you shake the pan.
  7. Turn off the oven and crack the door open slightly. Let them sit inside for 10 minutes to finish hardening. Let cool completely before storing to maintain crunch.