Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Drain the chickpeas into a colander and rinse them thoroughly with cool water. Spread them out on a clean kitchen towel or several layers of paper towels. Gently pat them dry. For the crispiest results, let them air dry for about 10 minutes. Remove any loose skins that fall off during this process.
- In a medium mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Add the dried chickpeas to the bowl and toss until every chickpea is evenly coated in the spice mixture.
- Spread the chickpeas in a single layer on a large rimmed baking sheet. Place them in the oven and roast for 30 to 40 minutes. Every 15 minutes, give the pan a good shake to ensure they roast evenly on all sides. They are done when they are golden brown and feel firm to the touch.
- Turn off the oven and crack the door open slightly. Let the chickpeas sit inside for another 5 to 10 minutes. This helps them dry out even further without burning. Remove from the oven and let them cool completely before eating or storing.
- Cook Time: 45 minutes
- Diet: Vegan, Gluten-Free