Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, rinsed and drained
  • 1.5 tbsp avocado oil
  • 1/2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper

Instructions:

  1. Rinse your chickpeas. Toss them into a colander and spray with cold water until the bubbles disappear and the water is crystal clear. Note: This removes the metallic canned taste and the excess starches.
  2. Dry them thoroughly. Spread the beans onto a clean towel and roll them around until they are bone dry. Let them air dry for an additional 15 minutes if you have the time. Note: Any surface moisture will prevent the oil from sticking later.
  3. Preheat the oven. Set your oven to 200°C (400°F) and ensure the rack is in the center position for even airflow.
  4. The Naked Roast. Spread the dry chickpeas on the tray with no oil or salt. Bake for 15 minutes until they look matte and slightly shrunken. Note: This step forces the remaining internal moisture to evaporate.
  5. Apply the oil. Pull the tray out and drizzle with 1.5 tbsp of avocado oil. Toss them with a spatula until every bean is shimmering and coated.
  6. The Final Crisp. Return the tray to the oven and roast for another 30 minutes. Shake the pan halfway through to ensure even browning.
  7. Monitor the color. Cook until they are a deep mahogany brown and sound like marbles when shaken against the pan.
  8. Season immediately. While the chickpeas are still hot from the oven, toss them with the paprika, garlic, cumin, cayenne, and salt. Note: The heat opens up the spices and helps them bond to the oil. > Chef's Tip: If you want to be extra, freeze your spice mix for 5 minutes before tossing. The temperature contrast can sometimes help the spices set faster on the warm oil coating, though it's mostly just a fun kitchen experiment!