Crispy Baked Sweet n’ Salty Spiced Chickpeas

Crispy Baked Sweet n’ Salty Spiced Chickpeas

What do you get when you cross crispy crunchy, spiced, sweet and salty all together? These mega moorish mini morsels of whole food goodness! Whenever I make these they don’t last long, as a snack – I am seriously salivating just thinking about them typing this! Awesome on their own as a snack or in a salad or on top of your favourite soups these babies are INSANELY good and incredibly simple to make. You will wonder why you never had them in your kitchen pantry before and more than likely, they will now be a re-make staple whenever you run out! I am not kidding you when I say they are THAT good! When we think of chickpeas we think of hummus, or boiled and thrown atop of salads with that mushy grainy texture – nope, NOT these! Think crunchy kind of almost freeze dried texture and you will be somewhere in the ball park. You won’t believe how well these little guys crisp up, but in order for you to achieve this you must follow my steps below and allow them to completely cool as per my directions.

Chickpeas are known for helping to control blood sugar and are high in both protein and fibre. I am using yacon syrup in place of maple syrup to keep it low gly! These are the bomb and if you don’t make them you are seriously missing out!

Crispy Baked Sweet n’ Salty Spiced Chickpeas

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Recipe by Priscilla Soligo Course: Mains, Salads, Snacks

Ingredients

  • 3 x 425g Cans Organic Chickpeas, rinsed well, pat dried

  • 2 Tbsps Extra Virgin Coconut Oil

  • 2 Tbsps Yacon Syrup

  • ½ tsp Ground Cumin

  • ½ tsp Unrefined Salt (Celtic, Pink Himalayan)

  • ½ tsp Onion Powder

  • ¼ tsp Garlic Powder

  • ¼ tsp Cayenne

Directions

  • Preheat oven to 200C/ 400F.
  • In a medium bowl, coat chickpeas with oil.
  • On a prepared parchment paper lined baking tray lay out chickpeas flat with space between them.
  • Bake at 200C/ 400F for 30 mins.
  • Meanwhile, in a clean medium bowl add maple syrup, cumin, salt, onion powder, garlic powder and cayenne. Mix well.
  • Remove chickpeas from oven and place into the bowl with the syrup mixture. Coat chickpeas thoroughly.
  • Place chickpeas back onto the same parchment paper lined tray (eco friendly) and bake for another 10-15 minutes at 180C / 350F.
  • Remove from oven and allow to cool completely in pan. This step MUST be adhered to to make them perfectly crispy!

Notes

  • Storage: in a glass sealed jar on countertop for up to one week (if cool out), or in the fridge (they will become crispier again) for weeks.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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