- 1 can chickpeas
- 1 tbsp coconut oil
- 2 tsp maple syrup
- 2 teaspoons of Chai Lords Activated Turmeric Latte
Method
- Preheat oven to 176 degrees C and set out a tray lined with baking paper
- Drain chickpeas well. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. Remove the skins that come off.
- Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point
- Bake for 45 minutes or until golden brown and dry/crispy to the touch. We like turning the pan around and shaking the chickpeas around the halfway point for even cooking.
- Remove your chickpeas from the oven. In a bowl, combine the maple syrup and Chai Lords Activated Turmeric Latte powder.
- Pour in your still-warm chickpeas and toss gently to evenly coat them with the seasoning mixture. Place them back on the cookie sheet to cool fully and so the seasoning can dry/set.
- Enjoy!
