Makes 1 1/2 cups.
By Dara Michalski of Cookin’ Canuck.
- 1 box (14 oz size) chickpeas, drained and rinsed
- 2 teaspoons Olive oil or avocado oil
- ½ teaspoon Kosher salt
- ½ teaspoon Cumin powder
- ½ teaspoon Paprika
- ¼ teaspoons garlic powder
- 1 dash Cayenne pepper, or to taste
Preheat the oven to 350ºF. Place the oven rack in the middle of the oven.
Spread the chickpeas out on a clean, dry towel. Place another towel on top, gently pat and roll the towel over the chickpeas. As the chickpeas dry, some skins will begin to peel off. Remove and discard as many skins as you can. Chickpeas become crunchier when the skin is removed. It can be a bit tedious, but it’s worth it!
Transfer the chickpeas to a bowl and toss with the olive oil and salt until coated.
Transfer the chickpeas to a dry baking sheet. Bake until chickpeas are golden brown and crispy, 45 to 50 minutes, shaking pan and turning halfway through cooking.
While the chickpeas cook, combine the cumin, paprika, garlic powder and cayenne pepper in a small bowl.
Remove the chickpeas from the oven and toss with the spice mix. Let the chickpeas cool. Eat “as is” or sprinkle it in salads or on soups.