350 g (2 cups) canned lupini beans – drained

28 g (2 tbsp) olive oil

3 g (1/2 tsp) salt – fine – adjust to taste

1/2 tsp garlic powder

1/3 tsp black pepper

1/2 tsp oregano – dry

1/4 tsp cayenne pepper – adjust to taste

1. Preheat oven to 400 F or 200 C. Line a baking sheet with parchment paper. Drain then rinse and pat dry the canned lupini beans. Put into a mixing bowl
2. Pour olive oil on top of the lupini beans. Toss well to coat all the beans. Sprinkle the salt, pepper, garlic powder, oregano and cayenne pepper over the beans, tossing well
3. Spread the lupini beans, in a single layer, over the surface of the baking sheet. Place in the middle position of your preheated oven and bake for 50 minutes. You may want to toss once at the half-way point. Without opening the door, turn off the heat and let the roasted lupini beans cool slowly for 1 hour, for maximum crispness.

The Roasted Lupini Beans are best and crispiest if eaten the same day. Store leftovers in an airtight container for 3 to 5 days.