2teaspoonsgrapeseed oil or neutral oil of your choice
Preheat oven to 375 degrees.
Line a large baking sheet with parchment paper.
Drain can of chickpeas, reserving liquid if you would like to try making aquafaba meringue with the liquid at a later time.
Dry the chickpeas in a kitchen towel or with paper towels. If you do not like the skin on chickpeas, you can gently roll them in a towel which will loosen the skins so you can easily remove them. I usually leave the skins on.
In a medium mixing bowl, mix the maple syrup, sriracha and oil. Add beans and mix together to well coat the chickpeas.
Pour onto baking sheet.
Bake for 35-40 minutes, tossing every 10-12 minutes for even cooking. Otherwise, one side will get pretty dark in color.
If you do not want the beans to get completely crunchy, stop baking them at 20-25 minutes in. They will be a nice roasted bean that is great in salads but not yet crunchy. If you want them crouton-crunchy, baking 35-40 minutes. They will be crunchy, no softness left on the inside.
Allow to completely cool before storing in an airtight container.
Enjoy as a snack, on a salad, with a Buddha bowl or mixed with trail mix.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.