Cinnamon Roasted Chickpeas Snack (Printable)
Crunchy roasted chickpeas coated in cinnamon and maple syrup create a sweet-spicy snack perfect for healthy munching.
# What You Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasoning
02 - 1½ tbsp olive oil
03 - 2 tbsp maple syrup
04 - 1½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg
06 - ¼ tsp fine sea salt
→ Sweet Finish
07 - 1½ tbsp coconut sugar or brown sugar
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a kitchen towel—removing as much moisture as possible for extra crispiness.
03 - In a bowl, toss chickpeas with olive oil, maple syrup, cinnamon, nutmeg, and salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 25 minutes, shaking the pan halfway through for even browning.
06 - Remove from oven, sprinkle with coconut sugar or brown sugar, and toss to coat.
07 - Return chickpeas to the oven for an additional 8-10 minutes, until golden and crisp, watching closely to avoid burning.
08 - Let cool completely on the tray—they'll crisp up further as they cool. Store in an airtight container up to 3 days.
# Expert Tips:
01 -
- The satisfying crunch rivals any packaged snack but with whole food ingredients
- Perfect balance of sweet and spicy that feels indulgent yet wholesome
- Comes together in under an hour with pantry staples you probably already have
02 -
- Rushing the drying process is the most common mistake, seriously take the extra time to pat them dry
- They might seem slightly soft when you first take them out but they crisp up as they cool, so patience pays off
- Watch closely during the final 10 minutes because the sugar can go from perfectly caramelized to burned quickly
03 -
- If you have time, let the drained chickpeas air dry for 30 minutes before seasoning for extra crispiness
- A silpat baking mat works even better than parchment paper if you have one