Serves 2 as a snack
- 1 can of chickpeas (13.5 ounces)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon nutritional yeast
- 2 teaspoons smoked paprika
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon chipotle powder (optional)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon kosher salt
- black pepper, to preference
Pre-heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Drain and rinse the chickpeas, and then spread them out onto a clean kitchen towel. Gently dry them and discard any chickpea skins that may come loose.
Transfer to the chickpeas to the baking sheet in a single layer. Space them out so they’re not touching. Then, bake for 30-40 minutes, or until the bottoms start to brown. Shake the pan occasionally to ensure even roasting.
In the meantime, add all of the spices to a small bowl and mix together.
Remove the chickpeas from the oven, and add the oil and maple syrup. Toss to coat evenly. Then, sprinkle the spice mixture over the chickpeas and toss again.
Once again, move the chickpeas so they’re spaced apart, and then put the baking sheet back into the oven for about 10 more minutes, until the chickpeas darken slightly.
Remove from the oven and let cool — they’ll become more crisp as they cool off. Enjoy immediately. You can store them in an airtight container and they'll last for about 3 days. But, they won't be crispy -- or as delicious as when they're freshly roasted.
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