Smoky Chili-Roasted Chickpeas with Lime Zest

Ingredients

• 3 cups canned chickpeas, drained, rinsed, and dried overnight
• 3 tablespoons avocado oil
• 2 teaspoons smoked paprika
• 1.5 teaspoons ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 2 pieces scallions, thinly sliced and dried
• 1/4 teaspoon cayenne pepper(optional)

Instructions

1. 1

   Drain and rinse chickpeas, then spread on a towel and pat completely dry, removing any loose skins. For maximum crunch, air-dry uncovered overnight or at least 2 hours.

2. 2

   Preheat oven to 400°F (200°C). Toss chickpeas with avocado oil until evenly coated.

3. 3

   Whisk smoked paprika, ancho chili powder, cumin, oregano, garlic powder, salt, and cayenne if using; sprinkle over chickpeas and toss to coat thoroughly.

4. 4

   Spread in a single layer on a parchment-lined baking sheet. Roast 40-50 minutes, shaking the pan every 15 minutes, until deeply golden and audibly crunchy.

5. 5

   Turn off the oven, crack the door, and let chickpeas dry inside for 10 minutes to crisp further.

6. 6

   Immediately toss hot chickpeas with lime zest and lime juice. Cool completely on the sheet — they crisp as they cool.

7. 7

   Toss with dried scallion slices just before serving. Store in an airtight container up to 4 days; re-crisp in a 350°F oven for 5 minutes if needed.