Baked Chickpea Snack
Made with just 6 budget-friendly ingredients, these cinnamon sugar roasted chickpeas are crisp, crunchy, and utterly irresistible!
Servings: 8 servings
Calories: 217kcal
Equipment
Ingredients
- 30 oz chickpeas drained and patted dried* (2 15 oz cans)
- 2 tablespoon oil melted (I used coconut oil but any neutral oil will work)
- 2 tablespoon coconut sugar or brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 F. While the oven is preheating, drain and dry the chickpeas with a towel really well. You want the chickpeas to be extremely dry so they can crispen up in the oven. I like to rub them with a paper towel which will remove some of the skins too. You can remove all of the skins by hand to achieve super crispy chickpeas but this is optional.
- In a large bowl, toss the dried chickpeas with the melted coconut oil. Spread the chickpeas out into an even layer on a baking sheet lined with parchment paper. Bake the chickpeas in the oven for 25 - 30 minutes until golden brown and crispy. While the chickpeas are cooking, mix together the coconut sugar, cinnamon, nutmeg, and sea salt in a small bowl; set aside.
- While the chickpeas are still piping hot, pour them into a bowl and sprinkle the seasonings over top. Toss well to coat. The spices will effortlessly bind to the hot chickpeas.
- Let the chickpeas cool down, serve, and enjoy. As the chickpeas cool, they will become even more crispy.
Notes
Storing : Let the roasted chickpeas cool completely, and store them in an airtight container or bag. They will keep for up to 4 days out on the counter or a week in the fridge.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 159mg | Potassium: 311mg | Fiber: 8g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg