If you are starting with dry beans (which I did), soak the beans overnight in warm filtered water with a pinch of baking soda added.
After 12 - 24 hours, rinse them thoroughly, then cook the beans in filtered water for 1 - 2 hours until tender.
Drain and set aside to cool.
In a bowl, mix the ingredients for your preferred flavor variation together, except the beans.
Add the beans to the spices or sauce and toss to coat.
Then pour them onto a tray. A single batch will fit easily in a 9x13 size or slightly smaller; I used an 18x13 for a double batch.
Bake at 250ºF for 60 - 90 minutes, stirring every 15 - 20 minutes until they're crispy. The cheese version will stick a bit more, so stir that one more often. When they're done, allow them to cool, then store them in an air-tight container.