Smoky Chili-Lime Roasted Chickpeas

Ingredients

• 3 cups (from 1.5 cups dried, cooked) cooked chickpeas
• 3 tablespoons avocado oil
• 1.5 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• from 2 limes lime zest
• 1 tablespoon lime juice
• 1/4 teaspoon cayenne pepper(optional)

Instructions

1. 1

   Preheat oven to 400°F. Spread cooked chickpeas on a clean kitchen towel and pat completely dry, rolling gently to loosen skins; discard loose skins.

2. 2

   Toweling-dry chickpeas are essential — any moisture will steam instead of crisp them. Let them air-dry 10 more minutes.

3. 3

   Toss chickpeas with 2 tablespoons avocado oil until evenly coated, then spread in a single layer on a parchment-lined baking sheet.

4. 4

   Roast 40-50 minutes, shaking the pan every 15 minutes, until deeply golden and audibly crisp.

5. 5

   Meanwhile, whisk remaining 1 tablespoon avocado oil with smoked paprika, chili powder, ground cumin, garlic powder, salt, and cayenne if using.

6. 6

   Transfer hot chickpeas to a large bowl, drizzle with the spice oil, and toss thoroughly so every chickpea is coated.

7. 7

   Return to the baking sheet and roast 5 more minutes to set the spice coating.

8. 8

   Cool 10 minutes on the sheet — they crisp further as they cool — then toss with lime zest and lime juice.

9. 9

   Store loosely covered at room temperature and eat within 2 days for maximum crunch.