Ingredients:

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

Instructions:

  1. Drain and rinse the chickpeas thoroughly. Lay them out on a kitchen towel and rub them gently. Wait 15-30 minutes for them to air dry further to ensure all surface moisture is gone.
  2. Place the dry chickpeas on the bare baking sheet. Bake for 30 minutes without any oil or salt to evaporate internal moisture.
  3. Remove the tray from the oven. Drizzle the chickpeas with olive oil and sea salt, tossing to coat evenly. Return to the oven for another 10-15 minutes until golden and crisp.
  4. Toss the hot chickpeas with smoked paprika, garlic powder, cumin, and cayenne pepper while still warm to ensure the spices adhere.