These crunchy Maple Chipotle Roasted Chickpeas are sweet and spicy. Eat them by themselves or add them to a salad, soup, Buddha bowl, trail mix, or anywhere you want some extra crunch.
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 coconut oil in a large bowl. Spread out on a parchment-paper lined baking sheet.
Bake at 400°F for 40-45 minutes, or until crispy, tossing every 10 minutes.
In a large bowl, mix chipotle powder, mix sugar, maple syrup, and salt. Add the roasted chickpeas. Toss to combine.
Spread coated chickpeas back on the parchment-paper line baking sheet. Bake another 5-10 minutes or until the mixture has caramelized on the chickpeas and they are golden brown and crispy.
Let cool. They will crisp up even more as they rest.
Store in an airtight container.
Notes
By removing as many of the skins as possible, they dry more easily, as the skins hold a lot of water.These chickpeas will last 2 weeks in an airtight container in the pantry.