“Cheesy” Crispy Chickpeas with Cracked Black Pepper

Adjust oven rack to middle position and heat to 375ºF.

Dry rinsed chickpeas in a towel or paper towel until barely damp to the touch. The drier they are, the crispier they will be!

Add dried chickpeas to large mixing bowl and toss with extra virgin olive oil. Sprinkle kosher salt over and toss to evenly coat. Transfer chickpeas to rimmed baking sheet and shake to distribute evenly. Do not rinse or clean the bowl.

Bake chickpeas for 45 minutes, rotating and tossing to redistribute on the sheetpan halfway through cooking. When chickpeas are crispy (you can check for your preferred level of crispy at any time), add chickpeas back to the oil and salt-coated bowl and toss again to distribute and coat with leftover oil and salt.

Sprinkle nutritional yeast and black pepper to chickpeas, tossing to combine. Add parsley if you choose. Pour into bowl and enjoy immediately!

Storage tip: Chickpeas do best (stay crispier) if they are left uncovered.