Crispy Chili Maple Chickpea Crunch (Printable Version)
Savory-sweet roasted chickpeas with spicy maple glaze for healthy snacking
# Ingredient List:
→ Chickpeas
01 - 2 cups cooked chickpeas (1 can, 15 oz), drained and rinsed
→ Glaze
02 - 2 tablespoons maple syrup
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper
07 - ½ teaspoon garlic powder
08 - ½ teaspoon sea salt
→ Garnish
09 - 1 teaspoon toasted sesame seeds
10 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas very dry using a clean kitchen towel. Remove any loose skins for extra crispiness.
03 - In a mixing bowl, whisk together maple syrup, olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, and salt.
04 - Add chickpeas to the bowl and toss well to coat evenly with the glaze mixture.
05 - Spread chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 30-35 minutes, shaking the pan halfway through, until chickpeas are golden, crispy, and fragrant.
07 - Remove from oven and let cool for 10 minutes. For extra crunch, turn off the oven and let chickpeas sit inside for an additional 10 minutes with the door slightly ajar.
08 - Transfer to a bowl and garnish with sesame seeds and parsley, if desired. Serve immediately or store in an airtight container once completely cool.
# Expert Advice:
01 -
- That moment when maple caramelizes with chili and creates something that tastes like it came from a restaurant but takes five minutes to prep
- The way these chickpeas somehow manage to be completely addictive while still being the kind of thing you can eat by the handful without guilt
02 -
- The chickpeas will soften as they cool, so that initial crunch out of the oven is their peak texture moment
- These are definitely same day food for maximum crunch, though they're still pretty good the next day in a salad
03 -
- Rubbing off the chickpea skins is annoying but makes such a difference in texture that I promise it's worth the extra five minutes
- Set a timer for when to shake the pan because once that maple smell hits, it's very easy to let them go too far