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Cinnamon Toast Crunch Roasted Chickpeas

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These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack.

*This post was originally published on 4/7/2012. Pictures and recipe have been updated (with a new method to ensure CRISPY chickpeas every time!) and the content below has been re-written. These cinnamon toast crunch roasted chickpeas are a sweet snack you won’t be able to stop munching on, totally addicting! 

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they're a much healthier way to snack.

I feel like roasted chickpeas were super hot as a food trend back in 2012 when I originally wrote this post and recipe for cinnamon toast crunch roasted chickpeas.

Evidence –> this recipe for spicy cinnamon roasted chickpeas published 2 months prior.

I’m not saying they’re not as good these days but I feel like we’ve sort of forgotten about them as a snacking option as of late.

Or, maybe it’s just me.

Regardless, they’re back in my life and I figured what better time to re-do this recipe a bit.

I was majorly into roasted nuts back in 2012 too – check out these spiced rosemary maple cider nuts for another throwback.

Roasting chickpeas with maple syrup and cinnamon produces a delicious snack that tastes just like Cinnamon Toast Crunch cereal!

How To Make Crispy Roasted Chickpeas

I’ve learned a thing or two in the last 6 years, one of which is that the tediousness of peeling chickpeas is worth it…sometimes.

In hummus? Not worth it to me – I don’t mind if there’s a little bit of texture in my hummus.

For a roasted chickpeas recipe?

Worth it – those peels can sometimes enable sogginess after roasting and ain’t no one got time for that in a roasted chickpea.

Roasted = crispy and if you want crispy, you need to peel.

It’s 10 minutes of your life (seriously, I set a timer to see exactly how long peeling a 15oz. can of chickpeas would take and it was 10 minutes and 24 seconds with an interruption of taking the tissue out of my dog’s mouth that she stole from the garbage).

I’m telling you, it’s worth it.

Follow this trick to get crispy roasted chickpeas every time, these cinnamon toast crunch chickpeas are the perfect healthy, sweet snack.

My brother would flip for these. He was the cinnamon toast crunch kid, I was the lucky charms one. We were not allowed to touch each other’s cereal boxes.

It was like the one treat my mom let us have in the house from time to time and there was an unspoken understanding that we didn’t mess with the other person’s stash.

25 or so years later though thanks to Trader Joe’s knock off, I’ve developed quite the affinity for the tasty cereal treat (one of my favorite bedtime snacks to round out my macros for the day) and when I say these cinnamon toast crunch roasted chickpeas taste JUST like it, I’m not even exaggerating.

I’ve also even made my own healthier version in this homemade cinnamon crunch cereal.

Thanks to maple syrup and coconut oil though you can feel a little bit better about snacking on these chickpeas instead of pouring bowlfuls of cereal from a box.

Cinnamon Toast Crunch Roasted Chickpeas are a sweet snack you can feel good about eating.

Another Trick for Crispy Roasted Chickpeas

In addition to peeling the chickpeas, this new method in the recipe tells you to let the oven cool with the chickpeas still in there, this really helps them crisp up and STAY crispy.

Don’t skip that part either.

If you don’t attack the whole baking sheet like Ulysses and I do and happen to have leftovers, the best way to store them to retain crispiness is in a paper bag, NOT a tupperware container.

Hope you give these a try and if you’d prefer a savory roasted chickpea option, check out these BBQ chickpeas instead – happy snacking!

Try out these recipes with roasted chickpeas too:
Caesar salad shrimp stuffed sweet potatoes with roasted chickpeas
Mediterranean roasted lamb – it’s a sheet pan meal with roasted chickpeas in the mix!

Cinnamon Toast Crunch Roasted Chickpeas

Cinnamon Toast Crunch Roasted Chickpeas

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These cinnamon toast crunch roasted chickpeas taste just like the cereal. Made with maple syrup, coconut oil and cinnamon, they’re a much healthier way to snack.

Ingredients

  • 15oz. can chickpeas, drained, rinsed and thoroughly dried
  • 1/2 tablespoon melted coconut oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch sea salt

Instructions

  1. Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
  2. 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!
  3. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
  4. Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.
  5. 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.
  6. Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
  7. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.
  8. 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!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 295mgCarbohydrates: 28gFiber: 7gSugar: 7gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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Kate

Sunday 7th of June 2020

I followed your directions perfectly and they didn't get crispy at all! :( I did bake two batches at once (using two cookie sheets), and I don't have a convection oven so I baked them at 425. They're definitely still delicious!! I did one batch of these and one batch of your BBQ recipe. Any tips on getting them to crisp up? I patted them with paper towels before baking, should I have let them sit and air dry for a while?

Stephanie

Wednesday 12th of February 2020

Where I live we dont have paper bags (asia). Could I wrap them in tin foil? Plastic wrap? Newspaper? Any suggestions? This is the only thing holding me back from making them.

Running to the Kitchen

Saturday 15th of February 2020

Newspaper would probably work best. You might not even have leftovers ;)

Pamela Goldman

Wednesday 13th of November 2019

I'm allergic to coconut, is there a good substitute?

Running to the Kitchen

Tuesday 19th of November 2019

I would just use another high smoke point oil like avocado oil.

Mark

Tuesday 24th of September 2019

Love the recipe! Totally tasty but I had to guess the quantities. Your nutritional panel is in metric but everything else is in imperial measurements - even the temperature. Keep up the good work and maybe add a link to a conversion table for non-US visitors from the rest of the world.

Jessica @FitnessEquipmentsLab

Monday 17th of June 2019

Hi Gina, have you ever coated them in butter instead of olive oil before?

Running to the Kitchen

Tuesday 18th of June 2019

I haven't but that sounds like it'd be delicious!

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