These crunchy Sweet and Spicy Chipotle Roasted Chickpeas are seasoned with chipotle and are sugar free! Eat them by themselves or add them to a salad, soup, Buddha bowl, trail mix, or anywhere you want some extra crunch.
Here we go again with another recipe with my favorite flavor combination - sweet and spicy. I just can't get enough! After making some Sriracha Roasted Chickpeas I thought I'd try sweet and spicy roasted chickpeas since I love the combo so much.
Yes, you heard that right, these Sweet and Spicy Chipotle Roasted Chickpeas are sugar free. I used erythritol to sweeten these.
Don't let the weird name fool you, erythritol is all natural. It occurs naturally in some fruit and fermented foods. It is low carb and has zero calories.
For the spicy part of these healthy roasted chickpeas, I used chipotle powder. If you've never had chipotle in adobo sauce, they are smoked jalapeños in a spiced tomato sauce.
Chipotle peppers are hotter than jalapeños because they are from fully-ripened jalapeños. As chiles ripen, the capsaicin (which cause their heat) increases. Chipotle peppers have a smoky taste.
This roasted chickpea recipe only take about 30-40 minutes to roast. The hardest part, which isn't really hard at all, is prepping them. Chickpeas roast better when they are dry.
I put my drained and rinsed chickpeas between two clean towels to dry. I rolled one of the towels over the chickpeas, which does two things. It dries the chickpeas and it removes the skins. By removing the skins, the chickpeas dry easier because they hold water in them.
After you dry them, you coat them in olive oil, chipotle and erythritol, spread them on a lined sheet pan and roast them, tossing them every 10 minutes.
Easy, right! So in less than an hour you can have a sweet and spicy crunchy snack that costs about four times as much at the grocery store.
Serving
- Snack
- Trail mix
- Salad
- Appetizer
- Buddha bowl
- Soup topping
- Wrap
- Pizza
- Anywhere you want some extra crunch!
Storage
If they are thoroughly dried (make sure to remove those skins), roasted until crunchy, and stored in an airtight container they will last longer than two weeks.
I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off.
Other Easy Snacks
Recipe
These spicy roasted chickpeas with sugar free sweetener are a healthy snack.
*I would love to know what you think. Please come back and leave your feedback and star rating.
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You May Need
Sweet and Spicy Chipotle Roasted Chickpeas
Ingredients
- 15 ounce can of chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 ½ teaspoons erythritol
- pinch salt
Instructions
- Preheat oven to 400°.
- Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
- Toss garbanzo beans with olive oil, chipotle powder, erythritol, and pinch of salt. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet.
- Bake at 400° for 35 minutes, or until crispy, tossing every 10 minutes.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Jenny says
These are such a great snack and I love that they're sugar free!