Crispy Roasted Chickpeas with Smoked Paprika

Preheat the oven to 200°C. Line a large baking sheet with parchment paper.

Drain 400g of canned chickpeas into a colander and rinse thoroughly under cold water to remove any canning starch.

Transfer the rinsed chickpeas to a clean kitchen towel. Gently roll them around to dry them completely. Remove and discard any loose skins that naturally peel away during this process, as removing them ensures maximum crispiness.

Allow the chickpeas to air-dry on the towel for 10 minutes to ensure no surface moisture remains.

Transfer the dried chickpeas to the prepared baking sheet. Drizzle with 1 tbsp (15 ml) of olive oil and toss to coat every chickpea evenly. Do not add the spices yet, as they will burn during the long roasting process.

Spread the chickpeas in a single layer, ensuring they are not crowded. Roast in the preheated oven for 20 minutes, shaking the baking sheet halfway through to promote even browning.

While the chickpeas are roasting, whisk together 1 tsp of smoked paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/4 tsp of ground cumin, and 1/2 tsp of fine sea salt in a small bowl.

Remove the chickpeas from the oven. Drizzle them with the remaining 1/2 tbsp (7.5 ml) of olive oil, then sprinkle the mixed spice blend evenly over them. Toss thoroughly with a spatula to coat.

Return the seasoned chickpeas to the oven and roast for an additional 8 to 10 minutes, keeping a close eye on them to prevent the spices from burning, until they are dry and very crispy.

Turn off the oven, crack the oven door open slightly, and let the chickpeas sit inside for 10 minutes to finish drying out. Serve warm or let cool completely before storing in an airtight container.