Spicy Cinnamon Vanilla Roasted “Chickies”

Roasted chickpeas final

Have you ever had roasted “chickies” (AKA Chickpeas or Garbanzo beans)? If you haven’t I suggest you make this recipe ASAP!! If you are like me and love to snack this recipe is for you. Full of flavor, fiber, and low in fat, you can’t go wrong with this tasty little snack. Since I try to avoid processed foods, sugar, and salt finding a healthy alternative at times can be tough. This snack is cheap, tasty, and simple to make!!

Spicy Cinnamon Vanilla Chickies
1 15 oz. can of Garbanzo beans
1 tbs. Coconut Oil, melted
2 tsp. Cinnamon
2 tsp. Vanilla powder (I used Nielsen Massey Madagascar Bourbon Pure Vanilla Powder which you can purchase at whole foods)
½ tsp. Cayenne pepper (if you don’t want it spicy add ¼ tsp)
½ tsp. Sea Salt
Stevia to taste: 2-3 full droppers is what I usually use. You may also add 2 packets of stevia if you do not have liquid stevia.
Directions:
Pre-heat oven to 375F degrees. Line a cookie sheet with parchment paper.
Drain and rinse the Garbanzo beans. After you have rinsed them several times place the entire can on top of 2 paper towels. Then place another 2 sheets of paper towels on top of the beans and roll the around. You may do this several times to dry the beans. Be careful not to squish them. You want to get them as dry as you can or you may end up with soggy chickies.
Once the chickies are dried place them in a medium sized bowl and add pour the coconut oil in and stir until all the beans are coated. Then add the rest of the ingredients and make sure that everything is evenly distributed. This is also a good time to check the taste and adjust seasonings to your preference.
Pour the beans on to the prepared cookie sheet and place in the pre-heated over to bake for 40 minutes. Half way through baking open the oven and give the cookie sheet a good shake to stir the beans around. I also recommend taste testing after 40 minutes to make sure beans are crunchy enough for you. I sometimes leave them in longer so they get really crunchy.
Once cooled you can eat them all right off the pan or store them in an airtight container.

Here are photos of the step by step process.

Ingredients

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