Chick peas are a great source of fibre and protein, so these make a great filling and nutritious snack! They're perfect for adding to a trail mix, and they're a favourite of ours to pack for after school sports.
1 x 400g tin chick peas
2 tbs coconut oil, melted
1 tbs maple syrup
1 tbs cinnamon
Empty the tin of chick peas and rinse well
Lay them on a baking tray and dry thoroughly with paper towel
The skins will start to come away, separate them and peel off the others - this will ensure they're extra crispy, but feel free to skip this part
Bake in oven on 180 degrees for 15 minutes
Combine the remaining ingredients in a small bowl
After 15 minutes, take out the chick peas, give them a good shake and pour the coconut oil mix on top.
Make sure they're all coated, and then put back in oven for another 15 minutes
Once 15 minutes is up, turn the oven off but leave the chickpeas in there with the door ajar (prolonging the cooling process helps with the crunch!)