Cinnamon Crunchy Chickpeas Crunch (Print Version)
# Ingredients:
→ Main Ingredients
01 -
0.25 teaspoon salt, add if you want
02 -
2 tablespoons ground cinnamon
03 -
4 tablespoons brown or dark brown sugar
04 -
2 tablespoons olive oil
05 -
2 cans (425g each) chickpeas (also called garbanzo beans), rinsed and drained
# Instructions:
01 -
Flip your oven on to 200°C and toss some parchment or a silicone mat on a baking tray.
02 -
Pat the chickpeas with paper towels after you rinse them. If you want max crunch, take off the skins and get them as dry as you can.
03 -
Spread chickpeas out over your tray. Give them 15 minutes to bake.
04 -
Stir together cinnamon, salt, and brown sugar in a bowl.
05 -
Take the tray out. Pour on olive oil. Shuffle or stir so all the beans get coated. Sprinkle your cinnamon sugar, stir or shake again until they're covered.
06 -
Pop the chickpeas back in for another 15 minutes.
07 -
Leave the chickpeas in the oven after you turn it off. Wedge the oven door open a bit with a wooden spoon and forget about them until they're totally cool.
08 -
Move your crunchy chickpeas to something airtight. Keep at room temp and snack within a few days for best crunch.
# Notes:
01 -
Don't crowd the baking tray and thoroughly dry your chickpeas if you want them extra crispy.
02 -
Want more at once? Use another tray, just be sure the chickpeas don't pile up.
03 -
They taste best right after roasting since they slowly lose crunch over time.