Ingredients:

  • 2 cans (15 oz / 425g each) Chickpeas (Garbanzo beans), drained and rinsed
  • 2 tbsp (30ml) Extra virgin olive oil
  • ½ tsp (3g) Fine sea salt, divided
  • 1 tsp (2g) Smoked paprika
  • 1 tsp (3g) Garlic powder
  • ½ tsp (1g) Ground cumin
  • ¼ tsp (0.5g) Cayenne pepper
  • ½ tsp (1g) Freshly cracked black pepper

Instructions:

  1. Drain and Rinse: Pour the chickpeas into a fine-mesh strainer and rinse thoroughly under cold water until the aquafaba foam is completely removed.
  2. Mechanical Dry: Spread the chickpeas onto a clean lint-free tea towel. Cover with another towel and rub firmly for 60 seconds to remove surface moisture.
  3. Skin Removal: Discard any loose clear skins that pop off during the drying process to ensure a more uniform crunch.
  4. Air Dry: Allow chickpeas to air-dry on the counter for 15 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Initial Roast: Transfer the chickpeas to a bare, large rimmed baking sheet and roast until the exterior sets and begins to turn golden for 30 minutes.
  7. Add the spice mix: Combine the paprika, garlic, cumin, cayenne, and pepper in a small bowl, then toss with the warm beans.
  8. Finish roasting: Put them back in for 10-15 minutes. Until they sound like pebbles when you shake the pan.