Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cracked black pepper
- Optional: 1 tablespoon grated parmesan or nutritional yeast for a cheesy finish
Instructions
- Drain the chickpeas in a colander and rinse them thoroughly under cold water. Transfer them to a clean kitchen towel or several layers of paper towels. Pat them very dry. Removing every bit of moisture is the most important step for achieving a truly crunchy result. If you have time, let them air dry for an additional 10 minutes.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking. Place the dried chickpeas on the tray in a single layer. Use the flat bottom of a heavy glass, a jar, or a measuring cup to gently press down on each chickpea until it cracks and flattens. Drizzle the olive oil over the smashed beans and sprinkle with the salt, garlic powder, smoked paprika, and pepper. Toss gently with your hands or a spatula to ensure every piece is coated.
- Spread the smashed chickpeas back into a single layer, ensuring they are not overlapping. Slide the tray into the center rack of the oven. Roast for 20 to 25 minutes. At the 15-minute mark, use a spatula to carefully flip or stir the chickpeas to ensure they brown evenly on both sides. They are ready when they look deep golden brown and feel firm to the touch.
- Remove the baking sheet from the oven. If you are using parmesan or nutritional yeast, sprinkle it over the hot chickpeas immediately. Let them cool on the tray for at least 5 minutes. This resting period allows the last bit of steam to escape, making them even crunchier. Transfer them to a bowl and enjoy immediately.
- Cook Time: 35 minutes