Ingredients:

  • 2 cans (15 oz each) chickpeas, thoroughly rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cayenne pepper

Instructions:

  1. Open your 2 cans (15 oz each) of chickpeas and pour them into a fine mesh strainer. Rinse under cold water until the foam (aquafaba) is completely gone.
  2. Spread the chickpeas onto a clean kitchen towel. Pat them firmly and let them air dry for at least 30 minutes. They must be matte, not shiny, before proceeding.
  3. While drying, gently rub the chickpeas with the towel. Discard any skins that flake off. Note: This allows the oil to hit the bean directly for better crunch.
  4. Set your oven to 400°F. Ensure your rack is in the center position for even airflow.
  5. Place the bone dry chickpeas in a bowl and toss with 2 tbsp extra virgin olive oil. Listen for a soft clicking sound as they coat; this means they are dry enough.
  6. Spread them on a baking sheet in a single layer. Roast for 20 minutes. You should smell a light, nutty aroma wafting from the oven.
  7. Remove the tray and give it a good shake. Roast for another 10 to 15 minutes. Watch for them to turn a deep golden tan.
  8. Take one chickpea out, let it cool for 30 seconds, and bite it. It should be crunchy all the way through with no give in the center.
  9. Immediately toss the hot chickpeas with the cumin, garlic powder, onion powder, oregano, smoked paprika, salt, and cayenne. Note: The residual heat helps the spices bloom and stick without burning.
  10. Turn the oven off, crack the door open, and slide the tray back in for 10 minutes. This final cure ensures any lingering moisture escapes.