Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.

Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.

Just before the 15 minutes is up, melt the coconut oil in the microwave or in a small pan on the hob. Mix with the maple syrup, cinnamon, mixed spice & a pinch of salt if using.

Take the tray of chickpeas out of the oven, then pour the mixture over them, and stir really well to coat them all.

Return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.

Leave to cool before serving.

To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!