Ingredients:

  • 2 cans (15 oz each) Chickpeas (Garbanzo Beans), no salt added
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper

Instructions:

  1. Drain the chickpeas. Use a colander to rinse them thoroughly under cold water until the foam disappears.
  2. Dry them completely. Spread the beans on a clean towel and roll them around gently. Note: Surface moisture is the enemy of the crunch.
  3. Peel the loose skins. As you dry them, some skins will fall off. Discard them; they burn too fast.
  4. Preheat your oven. Set it to 400°F (200°C) and ensure the rack is in the center.
  5. Perform a Naked Roast. Place the plain, dry chickpeas on the baking sheet for 15 minutes until they look matte and slightly shrunken.
  6. Apply the oil. Remove the pan and drizzle with the 1 tbsp of olive oil.
  7. Coat and return. Toss the beans so they are thinly glazed, then spread them back into a single layer.
  8. Roast for 25-30 minutes. Shake the pan every 10 minutes until you hear a metallic clink when they hit the pan.
  9. Season while hot. Toss with the paprika, garlic, salt, and cayenne immediately after removing from the oven.
  10. Cool in the oven. Turn the oven off, crack the door, and let them sit inside for 10 minutes until the residual heat finishes the core.