- 2 (15-ounce) cans garbanzo beans, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 1/2 teaspoons smoked paprika (Spanish pimenton)
- 1/2 teaspoon sea salt
Spread drained garbanzo beans on paper towels and let dry for 15 minutes. Pat dry with additional towels and discard any loose skins.
Preheat the oven to 400° F and arrange a rack in the middle.
Place dry garbanzo beans in a large bowl and toss with remaining ingredients until evenly coated. Spread in an even layer on a rimmed baking sheet and bake until crisp, 30 to 40 minutes.
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