I’m a big time evening snacker. Once we get the kids down, I like to read my book or watch my show with munchies. Sweet or salty, depends on the night. That’s why I like to make snacks like this and kale chips and coconut pumpkin muffins that are healthy. They’re good for me to eat! Someone tell me I can eat too many kale chips….. NOT. Snacking is a completely fine habit as long as the things you’re munching on are good. Nutritionally, not just in taste ;)
Enter the chickpea.
Sounds weird, I know. But they’re actually really yummy! And super easy to make. Sweet, crispy and filling! These were a big hit over here. Those chubby fingers don’t lie….
Prep: 5 minutes
Cook time: 45 minutes
1 15 oz. can chickpeas
3/4 tsp coconut oil (this is my favorite brand)
1 1/2 tbsp honey
1/2 tsp cinnamon
1/8 tsp salt (omit if chickpeas have salt in the water)
Preheat oven to 375. Line a baking sheet with parchment paper or a silpat.
Pour can of chickpeas into a colander. Rinse well.
Drain chickpeas on to a towel and pat dry of all excess water. Remove any loose skins.
Pour onto prepared baking sheet and bake for 30 minutes.
Meanwhile, combine oil, honey, cinnamon and salt in a bowl. Stir to combine.
After thirty minutes, remove chickpeas from oven and toss in honey mixture. Return chickpeas to baking sheet and bake for another 10-15 minutes, or until crispy. Test a couple at various times to find the crispiness that you like. I like them crisp, but not as crunchy as corn nuts. Just keep an eye on them and test.
Let cool and enjoy!