Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.
I started with dry chickpeas, rather than canned. After cooking, I followed the directions, allowing to dry for about 45 minutes. I spread them in a layer on a towel to get them as dry as possible. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. after 20 minutes cooking). Then finish cooking as directed. Sometimes them I cook an extra 5 minutes- I think it depends how dry I get the chickpeas before roasting. Leaving them to cool in the oven for 2 hours does result in chickpeas that stay crispy for several days. I store them in a mason jar, and they have stayed crisp up to 2 weeks (as long as it takes my son to eat them). This recipe and technique has resulted in a staple snack for us. Thank you for sharing it!
Read More
I started with dry chickpeas, rather than canned. After cooking, I followed the directions, allowing to dry for about 45 minutes. I spread them in a layer on a towel to get them as dry as possible. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. after 20 minutes cooking). Then finish cooking as directed. Sometimes them I cook an extra 5 minutes- I think it depends how dry I get the chickpeas before roasting. Leaving them to cool in the oven for 2 hours does result in chickpeas that stay crispy for several days. I store them in a mason jar, and they have stayed crisp up to 2 weeks (as long as it takes my son to eat them). This recipe and technique has resulted in a staple snack for us. Thank you for sharing it!
Read More
I made these for my husband and he loves them! I made these exactly as written and seasoned them lightly with sea salt. Thanks for sharing. #Allrecipesallstarscanada #recipedetective
Read More
I followed instructions exactly except for the seasoning part. For the last 10 minutes of baking, I sprayed lightly with cooking spray then added the seasonings, back in the oven. After reading several comments, I wanted to make sure the seasonings stuck to them. It worked perfectly! I tried them this morning; delicious! I will be making these frequently.
Read More
Very good but didn't find the seasoning sticks so after the oven bit I tossed them with a touch of butter in a frying pan for a few minutes. Next time I'll do as another reviewer did and add olive oil or butter in the latter stages of the oven roasting
Read More
I was super excited for these cus I love a similar snack made with peas. BEWARE THE POPPING! Almost injured my eye. :( I think my problem was the spices I used to season it for the weird taste, if I made it again I’d probably use someone else’s spices or the original recipes spice (which I don’t have atm).
Read More
Very crunchy! I used convection roast cycle, which shortened baking time by 15 mins and parchment on a dark baking sheet. After the beans were done, I sprayed with buttery cooking spray then sprinkled with salt, chili powder and cumin. Then let rest in oven as directed. Delicious!
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I started with dry chickpeas, rather than canned. After cooking, I followed the directions, allowing to dry for about 45 minutes. I spread them in a layer on a towel to get them as dry as possible. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. after 20 minutes cooking). Then finish cooking as directed. Sometimes them I cook an extra 5 minutes- I think it depends how dry I get the chickpeas before roasting. Leaving them to cool in the oven for 2 hours does result in chickpeas that stay crispy for several days. I store them in a mason jar, and they have stayed crisp up to 2 weeks (as long as it takes my son to eat them). This recipe and technique has resulted in a staple snack for us. Thank you for sharing it!
I made these for my husband and he loves them! I made these exactly as written and seasoned them lightly with sea salt. Thanks for sharing. #Allrecipesallstarscanada #recipedetective
I followed instructions exactly except for the seasoning part. For the last 10 minutes of baking, I sprayed lightly with cooking spray then added the seasonings, back in the oven. After reading several comments, I wanted to make sure the seasonings stuck to them. It worked perfectly! I tried them this morning; delicious! I will be making these frequently.
Very good but didn't find the seasoning sticks so after the oven bit I tossed them with a touch of butter in a frying pan for a few minutes. Next time I'll do as another reviewer did and add olive oil or butter in the latter stages of the oven roasting
I was super excited for these cus I love a similar snack made with peas. BEWARE THE POPPING! Almost injured my eye. :( I think my problem was the spices I used to season it for the weird taste, if I made it again I’d probably use someone else’s spices or the original recipes spice (which I don’t have atm).
Very crunchy! I used convection roast cycle, which shortened baking time by 15 mins and parchment on a dark baking sheet. After the beans were done, I sprayed with buttery cooking spray then sprinkled with salt, chili powder and cumin. Then let rest in oven as directed. Delicious!
