1 Can Chickpeas 1/4 Cup Yeast, Nutritional 1/2 Teaspoon Lactic Acid 1 Teaspoon Salt, Sea 1 Pinch Garlic, Powder 1 Pinch Paprika 1 Pinch Cornstarch
1. Drain the chickpeas, save the aquafaba. Knock off the skins with a towel. Put a piece of parchment paper over your pan and add the chickpeas. Cook at 225-250ºf for about an hour. 2. Into the food processor I add nutritional yeast, lactic acid, salt, garlic powder, and paprika. Mix it up then add cornstarch. 3. Now the chickpeas are dehydrated but not cooked so turn the temp up to 350ºf. Spray the chickpeas with aquafaba then toss them in the seasoning, make sure they are fully coated. 4. Then toss them onto a baking sheet and into the oven for about 10 minutes. When they are done add them right back into the seasoning while they are hot.