Recipe by Sharon123
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.
Top Review by WI Cheesehead
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!
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 (15 ounce) can chickpeas, drained and rinsed
Directions See How It's Made
- 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!