6 cups cooked, whole beans (soy or chickpeas or green peas -- not split peas)
1 large onion, quartered
2 stalks celery, cut into large chunks
3 tablespoon extra virgin olive oil
salt and spices (to taste)
After soaking your beans, cook them in fresh water with the onion and celery. Drain and discard the onion and celery.
Coat a cookie sheet with the olive oil, then toss the beans in the olive oil until well-coated.
Slow-roast the beans in a 200 degree F oven for 4-8 hours. Remove from the oven when crunchy, and toss in salt and spices (curry powder is great!)
Store in an airtight container in your fridge for up to 14 days. Great snack food!