Preparation

1. Preheat oven to 325 F. Line baking sheet with parchment paper.
2. Wash and dry tops of cans before opening. Open cans and empty the beans into a strainer or colander, then rinse well under cool running water until there is no more foaming or bubbles. Shake to remove excess liquid/water. Place onto a few layers of paper towels to pat dry. Remove and discard any excess loose skins if you see them. Transfer baking sheet lined with parchment paper - spread them out so that they are in a single layer.
3. Bake for 20 minutes, shaking pan about halfway through to allow beans to dry out a bit. Remove pan from oven and drizzle with olive oil, Stir to coat. Sprinkle with salt and spice of choice - we love the smokey and spicy chipotle pepper. Stir again to mix in seasonings Return pan to oven and continue to bake an additional 20-30 minutes or until a little crispy, but not totally dried out - they will continue to get crispier as they cool. Adjust seasoning as desired. To make them extra crispy - allow them to rest in the oven after the oven has been turned off to cool. Once cooled - store in a ziplock style bag, glass jar or other sealed container for up to 1 month.