1 (15oz) can chickpeas (garbanzo beans)
3T PB2 (12%-fat peanut flour)
1/4t kosher salt, to taste

Directions:

1. Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.

2. Preheat oven to 375 and line a baking sheet with tinfoil and spray with cooking spray. Use a paper towel to further dry the chickpeas if they are still wet (a little moisture is fine). Place the chickpeas into a medium sized bowl and spray with cooking spray. Add PB2 powder and salt and toss to coat.

3. Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don’t burn. Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left inside.