Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 1.5 tbsp avocado oil
  • 0.5 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cumin

Instructions:

  1. Drain 2 cans (15 oz each) of chickpeas into a colander. Rinse them under cold water until the foam disappears.
  2. Spread them out on a clean kitchen towel. Pat them vigorously until the skins feel matte and no longer slippery. Note: Any water left on the surface will create steam, preventing the crunch.
  3. Transfer the dry chickpeas to a bare baking sheet. Roast at 400°F for 20 minutes until they look slightly shrunken and feel firm.
  4. While they roast, whisk 1.5 tbsp avocado oil with 0.5 tsp sea salt, 1 tsp garlic powder, 1 tsp dried oregano, 0.5 tsp smoked paprika, and 0.25 tsp ground cumin in a large bowl.
  5. Remove the pan from the oven. Carefully pour the hot chickpeas into the spice bowl. Toss until every single one is glossy and coated.
  6. Return the chickpeas to the baking sheet. Spread them in a single layer. Bake for another 20 to 25 minutes until they rattle like marbles when you shake the pan.
  7. Look for a deep golden brown color. They should not be black, but they should look significantly darker than when they started.
  8. Turn off the oven. Crack the door open a few inches and let them sit inside for 10 minutes. This pulls out the final bits of internal moisture.
  9. Remove from the oven and let them cool completely on the tray. They will continue to crisp up as they reach room temperature.