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.
15ouncescanned chickpeasdrained, rinsed and thoroughly dried
1/2tablespoonmelted coconut oil
1tablespoonmaple syrup
1/2teaspoonvanilla extract
1/2teaspooncinnamon
pinchsea salt
Instructions
Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
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!