Ingredients:

  • 2 cans (approx. 28 oz) chickpeas, rinsed and thoroughly drained
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried cumin
  • 1 tsp fine grain sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp nutritional yeast

Instructions:

  1. Prep the oven. Preheat your oven to 200°C (400°F). Note: A hot oven is vital for immediate moisture evaporation.
  2. Rinse thoroughly. Dump the 28 oz of chickpeas into a colander and rinse under cold water until the foam disappears.
  3. Dry completely. Spread them on a towel and pat them until they are bone dry. Note: If they feel tacky, they are ready; if they feel wet, keep drying.
  4. The Naked Roast. Place the dry chickpeas on a bare baking sheet. Bake for 20 minutes until the skins look slightly papery.
  5. Oil infusion. Remove the tray and drizzle with the 2 tbsp of olive oil. Shake the pan to coat.
  6. The Second Roast. Return to the oven for another 15 minutes until they start to turn golden brown and smell nutty.
  7. Spice prep. While they roast, whisk the paprika, garlic powder, oregano, cumin, salt, pepper, and nutritional yeast in a large bowl.
  8. The Final Coating. Toss the hot chickpeas into the spice bowl immediately after removing them from the oven.
  9. The Residual Cure. Spread them back on the tray (oven off) for 5 minutes until they are completely shatter crisp.