Ingredients:

  • 2 cans (15 oz each) Chickpeas (Garbanzo Beans), drained and rinsed
  • 1.5 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper

Instructions:

  1. Drain and rinse the chickpeas thoroughly. Lay them on a clean kitchen towel and roll gently to dry and loosen the skins. Discard skins and air-dry for at least 15 minutes until matte.
  2. Preheat your oven to 400°F (200°C). Place the dry chickpeas on a large rimmed baking sheet without oil.
  3. Roast the dry chickpeas for 20 minutes to allow internal steam to escape.
  4. Remove the pan from the oven. Drizzle with 1.5 tablespoons of avocado oil and toss until every chickpea is evenly coated.
  5. Return the chickpeas to the oven and roast for an additional 20-25 minutes, shaking the pan halfway through, until they are mahogany-colored and crisp.
  6. While chickpeas roast, whisk together sea salt, smoked paprika, cumin, garlic powder, and cayenne pepper in a large mixing bowl.
  7. Toss the hot chickpeas in the spice blend immediately after removing them from the oven.
  8. Turn off the oven and crack the door open. Let the chickpeas sit in the residual heat for 10-15 minutes to finalize the dehydration process.