Cinnamon Toast Crunch Chickpeas

I’m always looking for healthier snacks for my kids and these were so good. They’re easy to make and can be made in a variety of flavors. They’re one of my daughter’s favorite snacks!

This version takes just like Cinnamon Toast Crunch cereal – a hint of maple followed up with the warmth of cinnamon. They’re crunchy and a great alternative to snacking on chips or pretzels.

15 oz can chickpeas, drained, rinsed and dried thoroughly
1/2 tsp coconut oil, melted
1 Tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt

Preheat your oven to 400 degrees. Peel off the outer skins of the chickpeas. It’s a little time-consuming, but it’s worth it for crispy chickpeas. Once the skins are removed, make sure your chickpeas are completely dry.

Spread out the chickpeas on a baking sheet and roast for 10 minutes. Stir halfway through the roasting process. In a small bowl, whisk together the coconut oil, maple syrup and vanilla. Pour the mixture over the chickpeas and toss to combine. Sprinkle with cinnamon and salt and mix again. Place the pan back into the oven for 12 to 15 minutes to continue roasting. Stir halfway through so the chickpeas don’t stick.

Once you’re happy with the crunchiness of the chickpeas, turn off the oven and open the oven door a couple of inches. Allow the chickpeas to cool in the oven. Once cooled, the chickpeas are ready for eating. Store any leftovers in a brown paper bag to maintain their crispness.

Source: Running to the Kitchen 

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