Cinnamon Toast Roasted Chickpeas
Image Source/Recipe Source:www.runningtothekitchen.com
- 1 15 oz can chickpeas drained, rinsed and thoroughly dried
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch sea salt
Preheat oven to 400 degrees F.
Spread chickpeas out on a dry dish towel and peel skins off. This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy!
Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.
Remove chickpeas from oven pour the coconut oil mixture over top, season with the cinnamon and sea salt and toss to combine making sure all the chickpeas are evenly coated.
Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.
Once cooled, chickpeas will be crispy and ready for snacking! Store in a paper bag to retain crispiness but there likely won't be any leftover to do so!