We’ve all had those days where midterms catch up to you, the lack of sleep made you press snooze a bit too many times, and you had to rush out of the house without any food to tide you over throughout a long day of class and at the library. And we all have had those moments when we are absolutely starving and head to the vending machines to grab a package of chips or cookies.
These roasted chickpeas are the perfect healthy snack that has the savory, salty, crunch of a potato chip and the hearty sweetness of a Cinnabon but are packed full of nutrients and almost 18 g of protein in a half-cup serving! They’re perfect to throw in a baggy and take in your backpack for a quick pick-me-up in class or the library as a guilt-free healthy snack that will keep you full for longer and squelch the chip or cookie cravings forever. Here are my easy, savory and sweet cinnamon-spiced roasted chickpea chips recipes.
The savory version:
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Take your chickpeas from the can and rinse them in a strainer under hot water.
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Massage the chickpeas, rolling them around between both hands in order to get the skins off.
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Pick through the chickpeas, taking out any skins that came off or any that are still on the beans.
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Pour them over a paper towel and pat dry.
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Put the chickpeas onto a baking sheet and drizzle 2 tablespoons of olive oil onto them.
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Put in your seasonings (½ tablespoon of each): paprika, onion powder, garlic powder, salt, pepper, and chili flakes.
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Using your hands, mix the seasoning and olive oil onto the beans until all are fully coated
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Bake at 400° Fahrenheit for 50 minutes, mixing them 20 minutes in to make sure none burn.
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Once out of the oven, leave on the baking tray to cool and dry out for 2 hours.
For the sweet cinnamon-spiced version:
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Repeat steps 1-4 the same as the savory version.
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Melt one tablespoon of butter or coconut oil and drizzle it over the chickpeas.
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Put in your spices (½ tablespoon of each): cinnamon, ginger, nutmeg, cloves, and a pinch of allspice.
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Drizzle 2 tablespoons of honey over the beans.
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Using your hands, mix the seasonings, butter, and honey onto the beans until all are fully coated.
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Bake at 400° Fahrenheit for 1 hour, mixing them every 20 minutes to make sure none burn.
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Once out of the oven, leave on the baking tray to cool and dry out for 2 hours.
The chickpeas take about 15 minutes of prep time and 50-60 minutes of cook time. I’d recommend making the recipe in bulk and storing them in an airtight container. They’ll keep for about a week or two. Enjoy and share with friends!