Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper

Instructions:

  1. Drain and Rinse: Pour the chickpeas into a colander and rinse thoroughly under cold water until the foam is gone.
  2. The Great Dry: Spread the chickpeas onto a clean kitchen towel. Roll them around gently to dry. For best results, let them air-dry for 30 minutes.
  3. Skin Removal: Gently rub the chickpeas to remove any loose clear skins and discard them to prevent burning.
  4. Preheat: Set your oven to 400°F (200°C).
  5. Oil Coating: Toss the bone-dry chickpeas in a bowl with the olive oil and salt until every bean is evenly coated.
  6. The Single Layer: Spread them on a large rimmed baking sheet in a single layer, ensuring they are not crowded.
  7. The Roast: Bake for 20 minutes, then shake the pan vigorously to rotate. Continue roasting for another 20-25 minutes until crunchy.
  8. Seasoning: Remove from oven and immediately toss with smoked paprika, garlic powder, cumin, and cayenne pepper while still hot.