Say goodbye to popcorn and hello to salty, crunchy Old Bay-spiced roasted chickpeas.
2 can chickpeas (4 cups), drained, rinsed and thoroughly dried on paper towels
1 tablespoon olive oil
3 teaspoons Old Bay seasoning
1/2 teaspoon maple syrup
1/4 teaspoon salt
Preheat oven to 350°F, and line a baking sheet with parchment paper.
In a medium bowl, mix together all ingredients and toss to coat thoroughly. Transfer to the baking sheet, spreading into an even layer.
Bake for an hour, shaking the chickpeas halfway through to crisp evenly. Let cool for about an hour before eating as they become crunchier when completely cooled.
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