Crispy Garbanzo Beans/Chickpeas
Rinse 2 cans (15 oz each) of garbanzo beans. Dry them well on paper towels, removing as many of the skins as possible. Spread on a parchment-linked rimmed baking tray and let dry, uncovered, for 2+ hours.
Heat oven to 425F with convection. Bake beans, stirring every 10 minutes, until lightly browned and crisp (about 25-30 minutes total). Stir, then turn off oven and let them sit in the oven for 15 minutes.
Mix:
- 2 Tablespoons olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1/4 tsp MSG
- a healthy shake powdered chipotle
Toss the dry-roasted beans in the spice/oil mixture. Let cool completely before storing, loosely covered.
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