Ingredients:

  • 30 oz Canned Chickpeas (2 cans, drained and rinsed)
  • 1 tsp Liquid Aminos
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp Sea Salt

Instructions:

  1. Rinse the chickpeas. Empty the 30 oz of canned chickpeas into a colander and rinse under cold water until the foam disappears.
  2. Dry thoroughly. Spread beans on a clean towel and rub gently until the skins feel papery and dry.
  3. Preheat the oven. Set your oven to 400°F and ensure the rack is in the center position.
  4. Initial roast. Place the plain, dry chickpeas on a baking sheet and bake for 15 minutes until they start to pop.
  5. Prepare spice mix. In a bowl, whisk the liquid aminos, cumin, garlic powder, smoked paprika, onion powder, pepper, and salt.
  6. Apply flavor. Remove the tray and toss the hot chickpeas in the spice bowl until every bean is coated.
  7. Second roast. Return the seasoned beans to the tray in a single layer and bake for 10 more minutes until deeply golden.
  8. Check for doneness. Shake the tray; if the beans sound like marbles hitting glass, they are ready.
  9. The oven cool. Turn off the heat and crack the oven door, letting them sit inside for 5 minutes until completely crisp.
  10. Final cool. Transfer to a bowl and let them reach room temperature before storing.