Ingredients:

  • 1 can (15 oz / 425g) chickpeas (garbanzo beans)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Drain the chickpeas into a colander and rinse thoroughly under cold water. Note: This removes the excess starch and salt from the canning liquid.
  2. Spread them onto a kitchen towel and pat them completely dry with a second towel, gently rubbing to remove any loose skins.
  3. In a large mixing bowl, toss the dried chickpeas with the olive oil until evenly coated.
  4. Sprinkle in the salt, smoked paprika, garlic powder, and black pepper. Stir until every bean is evenly coated in seasoning.
  5. Spread the beans in a single layer on a baking sheet. Note: Crowding the pan creates steam, which kills the crunch.
  6. Roast at 400°F (200°C) for 20-25 minutes until golden brown and nutty smelling.
  7. For air fryer users: Place in the basket at 390°F (198°C) for 12-15 minutes, shaking every 5 minutes.
  8. Remove from heat and leave the chickpeas on the pan for 5 minutes to allow internal steam to escape and the crust to harden.