Makes 10 cups



170g. (1 c.) cooked chickpeas
1 ½ t. vegetable oil
150g. (1 c.) unsalted cashews
140g. (4 c.) popcorn (from 3 T. kernels)
100g. (1 c.) corn nuts
85g. (1 c.) coconut chips
80g. (2 c.) plantain chips
2 T. sesame seeds
56g. (1/4 c.) coconut oil
1 ½ T. Worcestervegan sauce
1 T. agave syrup
1 t. salt
½ t. smoked paprika
¼ t. cayenne
15g. (1/4 c.) nutritional yeast


Preheat oven to 400F.

On a large baking sheet, toss chickpeas and vegetable oil. Roast for 20 minutes, stirring halfway through, until golden. Reduce oven temperature to 250F.

In a large bowl combine roasted chickpeas, cashews, popcorn, corn nuts, coconut chips, plantain chips and sesame seeds.

In a small pot, combine coconut oil, Worcestervegan, agave syrup, salt, smoked paprika and cayenne. Heat on medium, stirring, until coconut oil is melted and the mixture is homogenous.

Pour this over the mixture in the large bowl, tossing to coat evenly. Add the nutritional yeast and mix again to disperse. Transfer to the baking sheet and bake for about 45 minutes, stirring every 15 minutes, until dry.

Allow to cool completely on baking sheet before serving, or transfer to an airtight container where it will keep at least two weeks at room temperature.