Crispy Roasted Chickpeas

Method

1. Heat the oven to 400°F. In a clean towel, thoroughly dry the 2 cans (15 oz)506 g chickpeas, drained and rinsed, rubbing off any loose skins as you go — the drier they are, the crisper they roast. Toss with the 2 tbsp27 g olive oil and spread in a single layer on a bare sheet pan; skip the parchment, since bare metal crisps them harder.
   • Chickpeas, drained and rinsed2 cans506 g(506 g)(2 cans)
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
2. Roast 30–35 minutes, shaking the pan every 10 minutes, until deeply golden and crunchy.
3. Turn the oven off and leave the chickpeas inside another 10–15 minutes. The residual heat dries them through, so they stay crunchy instead of softening by evening.
4. While still warm, toss with the 1 tsp2.2 g smoked paprika, ½ tsp1.1 g cumin, ½ tsp1.4 g garlic powder, 1 tsp1.7 g nutritional yeast, and salt, to taste.
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
   • Cumin½ tsp1.1 g(1.1 g)(½ tsp)
   • Garlic Powder½ tsp1.4 g(1.4 g)(½ tsp)
   • Nutritional Yeast1 tsp1.7 g(1.7 g)(1 tsp)
   • Sea Saltto taste

Kids: because the spices go on after roasting, scoop out a plain handful — just oil and salt — before you toss the rest.