Smoky Maple-Spice Roasted Chickpeas

Ingredients

• 2 cans (15 oz each) Canned chickpeas, drained and thoroughly dried
• 2 tbsp Olive oil
• 1.5 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.25 tsp Cayenne(optional)
• 1 tbsp Maple syrup
• 0.75 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Preheat oven to 300°F. Pat chickpeas completely dry, rolling them in a towel and removing loose skins.

2. 2

   Toss with olive oil, maple syrup, and all spices until evenly coated.

3. 3

   Spread in a single layer on a parchment-lined sheet; do not crowd.

4. 4

   Roast 50-55 minutes, shaking the pan every 15 minutes, until deeply golden and audibly crisp.

5. 5

   Turn off the oven, crack the door, and let chickpeas dry inside 10 more minutes.

6. 6

   Cool fully on the sheet — they crisp further as they cool. Store airtight up to 4 days.