Ingredients:

  • 30 oz Cooked Chickpeas, drained and rinsed
  • 2 tbsp Aquafaba
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt

Instructions:

  1. Preheat your oven to 400°F (200°C). After rinsing your chickpeas, spread them onto a clean kitchen towel and rub them gently to remove as much surface moisture as possible until the skins begin to flake.
  2. Spread the dry chickpeas in a single layer on a large rimmed baking sheet. Do not add oil or spices at this stage.
  3. Roast the chickpeas for 20 minutes, shaking the pan every 10 minutes to ensure even exposure to heat until they begin to rattle on the pan.
  4. In a large mixing bowl, whisk together the reserved aquafaba, smoked paprika, garlic powder, cumin, onion powder, cayenne pepper, and sea salt.
  5. Remove the chickpeas from the oven and quickly toss them in the spice and aquafaba mixture until evenly coated.
  6. Return the seasoned chickpeas to the baking sheet and roast for an additional 15 to 20 minutes to set the spices and achieve final crispness.
  7. Turn off the oven and allow the chickpeas to cool inside the oven with the door slightly ajar to further dehydrate the centers.