Prep 5 mins
Cook 1 hr
Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! These crisp up as they cool. Adapted from The Sneaky Chef cookbook.
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 (15 ounce) can chickpeas, drained and rinsed
- Preheat your oven to 350*F.
- Mix the sugar, cinnamon, and salt in a bowl. Add the chicpeas and toss until coated thoroughly.
- Spread out on an ungreased cookie sheet. Bake for 55-60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and rattle in the pan. they will crisp more while cooling. Enjoy!
We baked these for 60 minutes and they DID crisp up after, so I think 50-55 might be plenty. We felt the cinnamon overpowered the sugar and would add more sugar next time, but I think we would like these better as a savory snack. I think I will try that, with maybe cajun or garlic or something like that. Thanks for the idea!
Nice healthy snack! Made half recipe and wished I had made a full recipe. The only change I made was to use Splenda for baking in place of sugar. Did heed another reviewers comments about making sure as to not leave the chickpeas to wet or they will not turn out. Did bake the full 60 minutes for a nice crisp little pea. Thanks so much for the post.
The first time around I totally destroyed these - I think I left them too wet and then I also burnt them. The second time around they turned out great and my husband was surprised it was the same recipe. What a fun little treat plus tons of protein. Thanks a bunch!! Made for Veggie Swap 23!!