Gelatin Free Cinnamon Roasted Chickpeas
Warm spice, a whisper of heat, and a satisfying crunch make these roasted chickpeas one of those snacks you genuinely cannot stop reaching for. Many packaged crunchy snacks sneak in gelatin-based coatings or additives to achieve that crispy texture, but here the crunch comes entirely from the oven — no hidden ingredients, no shortcuts. Dried chickpeas roasted twice at high heat do all the heavy lifting, building a shell that shatters with every bite. The coating is a gorgeous blend of cinnamon, turmeric, ginger, and maple syrup, so you get warmth and just a touch of sweetness balanced by a pinch of sea salt. A little optional cayenne rounds things out if you want a subtle kick at the finish. They crisp up even more as they cool, which means the hardest part is actually waiting those five minutes before diving in. Toss them in a bowl for movie night, pack them for a hike, or just keep a jar on the counter — they disappear fast either way.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp maple syrup
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, rolling them gently to remove as much surface moisture as possible.
- 2
Spread the dried chickpeas in a single layer on a rimmed baking sheet. Roast for 20 minutes, shaking the pan once halfway through, until the skins begin to split and the chickpeas feel firm when pressed.
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