Ingredients:

  • 2 cans (28 oz) Chickpeas, drained and rinsed
  • 1 tbsp Aquafaba (reserved liquid from chickpea can)
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Drain and rinse the chickpeas thoroughly in a colander to remove excess sodium and metallic flavor.
  2. Spread chickpeas on a clean kitchen towel and roll vigorously to remove surface moisture. Allow to air-dry for at least 15 minutes until skins appear matte.
  3. Preheat oven to 400°F (200°C). Place the dried, unseasoned chickpeas directly onto a bare baking sheet and roast for 30 minutes until they look slightly shrunken and matte.
  4. In a small bowl, whisk together the smoked paprika, garlic powder, cumin, cayenne, and sea salt.
  5. Remove the baking sheet from the oven. Carefully toss the warm chickpeas with 1 tablespoon of reserved aquafaba and the spice blend until evenly coated.
  6. Return the seasoned chickpeas to the oven for a final 15 minutes until they sound like marbles when shaken on the pan.
  7. Cool completely on the pan for 20 minutes until they reach peak crispness.