Published Monday, 25 May, 2015 by Ellen
Turn on oven to 200 degrees celcius (not sure what that is in farenheit, sorry).
drain and rinse chickpeas.
lay some paper towel on the baking tray, spread out chickpeas on the paper towel then using more paper towel, pat dry. You need to get as much water off as possible.
pour chickpeas into a bowl, add the oil and cinnamon sugar and mix through.
place foil or baking paper on oven tray, then lay out the chickpea mixture on top, spreading them out.
place in oven for an hour. I do mine for an hour and 5 minutes. Bit of an ocd thing cos that was how long i did them for the first time mine worked. Give them a little shake every now and then to move them around.
you will get some burnt ones, maybe several, but don't fret, they still taste just as good. In fact they are the crunchiest ones.
they should come out crunchy, if they aren't crunchy then the oven wasn't hot enough, or there was too much moisture on them.
it took me a few goes to get them right. Might need to play around with heat, though if the oven is too hot they may start popping in the oven.
will last for up to 2 days in an airtight container.
Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to www.studentrecipes.com. Recipe: goo.gl/OVT4ak
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