Crunchy Chili-Lime Fiesta Roasted Garbanzo Snack Pack

Preheat oven to 425°F (220°C).

Drain chickpeas into a colander and rinse thoroughly under cool water.

Transfer chickpeas onto clean kitchen towels. Gently roll them with hands to remove all surface moisture and discard any loose skins that slip off (bone-dry chickpeas are key to maximum crispness).

Transfer dried chickpeas onto a large rimmed sheet pan in a single even layer.

Drizzle with olive oil, sprinkle with taco seasoning, smoked paprika, garlic powder, onion powder, salt, and lime zest. Toss with your hands until every bean is coated.

Roast for 22 to 26 minutes, shaking the pan every 10 minutes, until chickpeas are golden brown and dry.

Turn off the oven and crack the oven door open 2 inches. Let the chickpeas rest inside the warm oven for an extra 15 minutes to finish crisping.

Cool completely before transferring into airtight glass jars or 4 snack bags.