Batch-Roasted Paprika Chickpeas

Preheat your oven to 400°F (200°C).

Open the 4 cans of garbanzo beans, empty them into a colander, and rinse thoroughly under cold running water to remove any canning liquid.

Line a large baking sheet with paper towels. Transfer the rinsed garbanzo beans to the paper towels and roll them around gently to dry. Gently rub off and discard any loose skins that peel away. Let the beans air-dry on the paper towels for 10 minutes to ensure maximum crispiness.

Remove the wet paper towels from the baking sheet. Drizzle 3 tablespoons of olive oil directly over the dried garbanzo beans on the baking sheet, tossing them to coat evenly.

In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1/2 teaspoon of cayenne pepper, 1/2 cup of nutritional yeast, and 1 1/2 teaspoons of sea salt.

Sprinkle the spice mixture evenly over the oiled garbanzo beans and toss them thoroughly until every bean is well-coated.

Spread the garbanzo beans out in a single layer on the baking sheet, ensuring they are not crowded.

Roast in the preheated oven for 30 minutes, stirring halfway through at the 15-minute mark, until they are golden brown and crunchy.

Remove from the oven and let them cool completely on the baking sheet; they will continue to crisp up as they cool.

Once cooled, divide into 6 equal portions and store in airtight containers at room temperature for up to 5 days.