Crispy Maple Chili Chickpeas (Printable Version)
Sweet maple meets spicy heat in these perfectly roasted crunchy chickpeas.
# Ingredient List:
→ Chickpeas
01 - 2 cups cooked chickpeas, drained and rinsed (1 can, 400 g)
→ Seasonings
02 - 2 tbsp olive oil
03 - 2 tbsp pure maple syrup
04 - 1 ½ tsp chili powder
05 - ½ tsp smoked paprika
06 - ½ tsp garlic powder
07 - ¼ tsp ground cumin
08 - ½ tsp sea salt
09 - ¼ tsp black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with a clean towel. Remove any loose skins for extra crispiness.
03 - In a large bowl, toss the chickpeas with olive oil, maple syrup, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
04 - Spread the chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30-35 minutes, shaking the pan halfway through, until golden, crispy, and caramelized.
06 - Let cool for 10 minutes before serving; they will crisp up further as they cool.
# Expert Advice:
01 -
- The maple syrup creates these incredible caramelized crispy bits that make it impossible to eat just one handful
- They are one of those rare snacks that feel indulgent but are actually packed with protein and fiber
02 -
- The chickpeas might feel slightly soft when you first pull them from the oven. This is normal. They crisp up dramatically as they cool.
- Do not skip the parchment paper. The caramelized maple syrup becomes like cement on a bare baking sheet.
03 -
- Double the batch immediately. Everyone who tastes them will ask for the recipe and you will want extra to avoid disappointment.
- Set a timer for the halfway point to shake the pan. I have forgotten before and ended up with some unevenly roasted chickpeas.