Cinnamon Toast Crunch Chickpeas (vegan, Gluten-free, Refined Sugar Free)

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1 15 oz can chickpeas (skins removed)

2 tbsp maple syrup

½ tbsp coconut oil (or neutral oil of choice)

2 tsp coconut sugar

2 tsp + ½ tsp ground cinnamon

Preheat your oven to 350F while you remove the chickpea skins. Do so easily by rubbing gently between two kitchen towels, using friction to loosen skins.
In a large bowl, toss skinned chickpeas with maple syrup, coconut oil, and 2 tsp cinnamon. Toss to coat evenly.
Transfer to a baking mat or parchment paper lined baking tray, and bake for about 40-45 minutes, making sure to shake the tray and toss chickpeas every 10-15 minutes or so. This will avoid burning.
Once chickpeas are crisp, sprinkle coconut sugar to top along with ½ tsp ground cinnamon, and toss to coat. Allow to completely cool before enjoying or storing.