1 can (about 1.5 cups) chickpeas, drained and rinsed
1/2 c nutritional yeast
1 TBSP granulated garlic
1/2 TBSP onion powder
1/4 -1/2 tsp fancy salt (I used pink)
Set your oven to the lowest temperature possible (mine only goes down to 170F). Line a baking sheet (with sides) with parchment paper or a silpat.
Mix damp chickpeas in a bowl with the nutritional yeast, granulated garlic, onion powder, and salt. Toss to coat.
Place chickpeas on baking sheet. Spread out – use all of the cookie sheet. Bake until chickpeas are crisp. Mine took quite a while – about 5 or so hours.
Remove crunchy chickpeas from the oven and, while still warm, toss with a bit more nutritional yeast (about 2 TBSP). Cool completely before storing (or they’ll get soft).