- 1 can (or 1 1/2 cups) cooked chickpeas, drained and rinsed
- Cooking spray (I like avocado oil spray as it has no flavor)
- 2 T Cocoa powder
- 2 T maple syrup
- 1 T coconut oil
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
Preheat the oven to 425 F
Dry the chickpeas as well as you can. Many people use paper towels but I've found that a clean lint-free dish towel works just as well. This is key to getting them crisp.
Line a baking sheet with parchment paper. Spread out the chickpeas in a single layer, spray lightly with cooking oil, roll around a bit and spritz again. A light coating on all sides is what you're going for.
Bake on 425 for 10 minutes. Remove the pan, shake the chickpeas around a bit then put the pan back in for another 10 minutes.
While those are cooking for the second 10 minutes, mix together the other 5 ingredients in a bowl. After the 10 minutes are up, pour the hot chickpeas into this mixture and mix to coat. Pour them back on the covered baking pan and bake for another 7-10 minutes.
Remove from the oven, transfer the parchment paper to a cooling rack. The chickpeas will crisp as they cool. They should be ready to eat in 5-10 minutes but feel free to test one every minute or so.
Thank you for reading,