Ingredients
2 (15 ounce) cans garbanzo beans, rinsed and drained
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1 1/4 teaspoon pimentón (smoked paprika)
3/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
Preparation
Preheat oven to 425°F. In a large bowl, gently toss together all ingredients. Transfer to a large rimmed baking sheet and spread out in a single layer. Bake, tossing occasionally, until dry and crisp, about 40 minutes. Cool slightly, and then serve in mini cupcake liners or little cups or dishes, allowing about 2 tablespoons per serving.
