Ingredients:

  • 30 oz Garbanzo beans (2 cans, No Salt Added)
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Drain the beans. Pour the 30 oz of garbanzo beans into a colander and rinse thoroughly under cold water. Note: Rinsing removes the viscous aquafaba which can prevent crisping.
  2. Dry completely. Spread the beans onto a clean kitchen towel and gently pat them dry. Keep going until the towel feels damp and the beans look matte.
  3. After towel drying, let the chickpeas sit on the counter for 15 minutes under a ceiling fan to ensure the skins are paper dry.
  4. Remove loose skins. While drying, some skins will naturally fall off. Discard these, as they tend to burn faster than the beans themselves.
  5. Preheat the oven. Set your oven to 400°F and ensure the rack is in the center position for even airflow.
  6. Toss with oil. Place the dried beans in a bowl and drizzle with 1 tbsp of olive oil. Stir until every bean has a thin, glistening coat.
  7. Add the dry spices. Sprinkle the garlic powder, smoked paprika, cumin, salt, and pepper over the beans. Note: Even distribution now prevents clumps of spice later.
  8. Spread on sheet. Transfer the beans to your baking sheet, ensuring they aren't touching each other.
  9. Roast for 35 minutes. Slide the tray into the oven. Wait until you hear a faint popping sound and the beans look deeply golden.
  10. Shake the tray. Every 10 minutes, give the tray a quick shake to rotate the beans for even browning.
  11. Cool in the oven. Once the timer goes off, crack the oven door and let them sit inside for 5 minutes. This helps the final moisture escape for a better shatter.