Ingredients:

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

Instructions:

  1. Drain the chickpeas and rinse thoroughly. Spread them onto a clean kitchen towel and place another towel on top. Rub them vigorously to dry them and loosen the skins. Remove any loose skins for maximum crispiness.
  2. Preheat your oven to 400°F (200°C). Spread the dried chickpeas on a bare baking sheet without any oil or parchment paper.
  3. Roast the chickpeas dry for 20–25 minutes until they begin to rattle on the pan, indicating moisture loss.
  4. Remove the pan from the oven and transfer the hot chickpeas to a mixing bowl. Drizzle with olive oil and toss with salt, smoked paprika, cumin, garlic powder, and cayenne pepper until evenly coated.
  5. Return the seasoned chickpeas to the baking sheet and roast for another 15–20 minutes until mahogany-colored and firm.
  6. Turn off the oven and crack the door open. Let the chickpeas sit inside for 10 minutes to finish dehydrating as the oven cools.