Roasted Chickpeas

These are my favourite snack! However I also found they went soft after some time and so I asked an Indian friend of mine who was the first to introduce these to me, she said they are absolutely the best when dry roasted - and seasoned after cooking. So I tried them without the oil, and seasoned them when they were cooked and they were the best Ive had them. Apparently the oil keeps them moist longer and the salt holds the moisture inside them pea. This works great for any legume, peas, beans of any description - my nieces and nephews eat them by the bucket load and they HATE peas and beans any other way. A great snack for body builders or just anyone watching their weight - especially when dry roasted as it cuts out ALL the oil!

I've been looking for a high protein snack, and this is it. I tried a similar Martha Stewart recipe that called for baking at 300 degrees, but the chickpeas never dried out, even after being in the over for twice the recommended time. I decided to see if there was a similar recipe on Allrecipes.com, and I was so pleased there was. Once I raised the temperature to 450 for about 10 minutes, the chickpeas finally dried out, shrunk, and got crunchy, as they are supposed to do. As another reviewer stated, they do taste a little like corn nuts - a tasty snack but with a lot more protein. Next, I decided to try kidney beans, and they were good too, but some burned at 40 minutes. These I'll have to remove about 5-10 minutes sooner. These beans also split open at this temperature, but it does not affect the pverall taste. I plan on carrying these around in my purse from now on instead of pretzels for future snack attacks.

What a great idea for a crunchy snack! These came out really great. I know some others have had problems getting them crunchy but mine really came out perfectly. If they're soft in the middle, you need to roast them about another 10 minutes (based on mine). I started with 20' on 350 and then went another 15' or so on 450 to get them nice and crunchy - they roast up and get small and nutty. They didn't burn at all. I used about 1TB oil and about a TB of curry powder and a few dashes of cayenne.

When roasting chickpeas you definitely do not need this much olive oil! Try cooking spray instead.

What a yummy and healthy snack! I followed the recipe except that I added about 1 tsp. Worchestershire sauce as well. I did find that 450 degrees seemed too hot. The second batch I did at 350 and it turned out much better. Didn't burn it at all and the beans dried out completely. Nice to find a snack food that doesn't come with a lot of guilt!

I had the same problem as other with the chickpeas not being crunchy so i turned my oven off and left the tray of chickpeas in there overnight. This helped because all the chickpeas are now crunchy and not burned.

Really, really tasty.. I added in a can of kidney beans the second time I made them and they turned out well too! So yummy and highly recommended. I found 450 to be too hot though... I used my convection oven set on 350 and roasted them for about 40 minutes and they came out perfect. :)

I followed another cook's suggestion and dry roasted the chickpeas at 300 degrees for an hour, shaking them every 10 minutes or so. I then drizzled them with olive oil and added sea salt and garlic powder. I turned up the heat to 400 degrees for 30 minutes, shaking them every 10 minutes. They were super crunchy. My co-workers couldn't get enough! I'll definitely try them with cayenne pepper next time.

I used this recipe as a snack option, but i made it ahead of time, and stored in an airtight container, overnight, and had it the next day.I was so disappointed when i tried them, as the next day they were all soft and rubbery and had very little flavour.can anyone suggest why this may have happened and if there is a way of keeping them crispy and crunchy overnight?

I love roasted chick peas and I've tried to perfect the recipe over the last few years. For perfectly crunchy toasted peas, I HIGHLY recommend starting with raw, dried chick peas (a little 1 pound bag nicely fills up a standard size cookie sheet). You can soak them overnight or do a quick soak in 1.5 hours in hot water. The result is SO much nicer - never a single mushy pea. With canned cps I always felt like I had to choose between burnt or mushy. When I start with raw cps, I they're perfect every time. I also do a 15 minute "pre-roast" with no oil or spices (I use a 400 degree oven), THEN I add my olive oil and spices, and then roast until they're perfect!

Very good snack! I used salt, pepper, and garlic powder. Next time I'll definitely try the cayenne. These were fabulous right out of the oven, but didn't really stay as yummy, at least not on a humid day like today...they lost their crunch. I made a double batch, thinking they'd be good to snack on for a few days, but they're no where near as good today as they were last night. But fresh out of the oven: awesome! So just make what you think you'll eat right away and enjoy!

These are great. I used less olive oil and a lot of cajun seasoning. I discovered that starting them on a lower heat, 300, for about an hour and then cranking it up for 375-400 for another 30 mins worked best for really drying them out. 3 weeks later and they are still as crunchy as when I first made them. Just keep checking them, as they can go from perfect to burned in just a few minutes.

These aren't perfect, but curiously compelling--possibly because I'm used to 'normal', bland chickpeas, and consequently fascinated by the concept of crunchy ones! I flavour mine with soya sauce, chilli seasoning, paprika, garlic and herb salt, mustard powder, chicken stock powder and sesame oil... more or less! I have to cook them at 180C for about 40 minutes to get them good and crunchy, but they're nice at the halfway stage too. Great tossed through salads like croutons!

Yum yum YUM!! My roommates and I have officially decided that these are the best study snack out there! I did make a few alterations, hence the 4 stars, but really these things are over-the-top stellar. I had some dried chickpeas that I bought at a bulk store and I wanted to try them out. I soaked them for 24 hours, then cooked them about an hour on the stove until they were soft. I let them cool a bit and then spooned a single layer onto a baking sheet and dry roasted them at 350 degrees for 40 minutes EXACTLY. They came out crunchy and delicious! I poured on about half a tablespoon of extra virgin olive oil, added a few shakes of garlic powder and a bit of salt to taste and they were good to go! Thank you for this recipe!! No more snacking on chips for us!

Thank goodness these aren't bad for me!! I've made three batches in the last three days - each time changing it up a little. I think my favorite so far is a combo of onion and garlic powders, a little smoked paprika and kosher salt. I mixed up the cooking times and temps as per some of the other reviews and what worked best for me was 365 for the first 30 minutes, then spray with cooking spray, add your seasonings, toss and roast further at 425 for 15-20 minutes. Be sure to check and stir if necessary every 5 minutes or so during the final stage to prevent burning and keep them all evenly cooked. SOOOOOOOOO good!

These are pretty good. I probably roasted them (without any oil) for about 50-55 minutes at 400 degrees in an 8X8 glass pan, shaking them every 15 minutes toward the beginning, and every 5 minutes toward the end. I never used any oil to roast them. I agree with another commenter--using olive oil at such a high temperature isn't good. Olive oil has a low smoke point. When it smokes, it will create free radicals, which, many argue, are harmful to our health. If you want to roast these with oil at any point, I'd suggest safflower oil, which has a smoke point of 400-450. If you want more on this, you can look at the World's Healthiest Foods website. After they were finished, I let them cool for about 5 minutes. I added some olive oil, then some salt, cumin, garam masala, cayenne pepper, and curry. You have to add the oil first--otherwise, the spices won't stick to them as easily. They are likely to be consumed rather quickly, which is why, I suppose, other recipes refer to these chickpeas as "popcorn"!

This is great - crunchy and healthy. I reduced the amount of oil I used, and just stirred them up really well. You could use any seasoning combinations you wanted with this - just add them towards the very end so you don't scorch the spices. Try it with curry powder, or wasabi, or dill and onion powder, or dry mustard, or ginger, or whatever your imagination can conceive. This would also be a great addition to homemade Chex mix!

I made a batch before reading the reviews. It was pretty good. The second batch was even better, because I dry roasted them at 400 degrees for 30 minutes before tossing in olive oil and spices. I used sea salt, garlic powder, curry powder, cayenne pepper, ginger, and Arizona Dreaming (Penzey's). I put them back in for 20 more minutes. Healthy corn nuts, who knew? Hope there's some left for hubby to try tomorrow....

Really love these. One thing I make sure to do is to cover the top of the pan with foil poked with holes. This prevented them from jumping all over my oven then burning like the first time I made them.

These were absolutely fabulous! My family went through them quickly. These are so easy to do in the toaster oven. Made a few changes: Did 2 cans, used salt, season salt, chili powder, garlic powder. Dry roasted (no oil) for 30 min. then give tray a little shake to rotate chickpeas. Put back in for 20 min. Turn oven off. Spray with oil then season. Put back in oven for 15 min. Definitely taste your chickpeas after seasoning. You might need more than you think.

Love this recipe! I was craving potato chips, and after I found a can of chickpeas in the cupboard, I decided to give this a try. Based on all the other reviews, I used one can of chickpeas, three different ways just to see what happened. I think I agree with the reviewers who said to dry roast for a little while, before tossing with olive oil/etc. This is definitely a great basic recipe that I can experiment with different flavors/seasonings. I tried adobo seasoning (which was a little too salty for me), as well as attempting a Panko coating (didn't work so well) and lastly, I added a little Worcester, garlic salt, and dashed of cayenne, cumin, and paprika, to the olive oil (which I loved). Extremely versatile recipe that is flexible around personal preference/tastes, and variances in ovens/cooking time.

SO YUMMY!!! I followed others directions of dry roasting first for 30 minutes, then seasoning and then roasting for 10, turn off oven and let sit for another 10.

Very good recipe. I did take some time to pull off the "skins" of the garbanzo beans after rinsing and toweling dry. I agree with most that 2 TBSP olive oil is excessive. I used maybe 2 tsp at most. Added 2 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/4 tsp cayenne -- I love the spiciness this lends. I lowered the temperature to 400, and added an extra 20 minutes of cook time so they could dry slowly. I found it was crucial to mix the chickpeas around on the sheet every ten minutes so they cooked evenly. Mine came out very crunchy, spicy and tasty. Great snack!

I used canned chickpeas, drained and rinsed them, then placed them in a foil baking pan. Roasted them in the oven at 400 degrees for 30 minutes. I took them out of the oven, sprayed them with cooking oil spray and sprinkled some sea salt over them. I put them back in the oven, lowered the temp. to 350 and baked for another 30 minutes. They turned out crunchy for me. I just used salt, but would like to experiment with different seasonings, I know you can buy seasonings for popcorn, maybe try that next time after they are all done in the oven.

These are a delicious snack! I used a 15.5 ounce can and only used 1 Tbsp of the Olive oil. I dry roasted for 30 minutes at 400 shaking every 10 minutes and then I added the olive oil, garlic salt, curry powder, cayenne pepper. I also moved it to the bottom rack and baked another 10 minutes and lower the temp to 350. These are addicting! Nice and crunchy!

Amazing healthy snack. I didn't even use oil, just tossed the chickpeas in the spices and sprayed the cookie sheet with cooking spray. Also added cracked black pepper and onion powder. You MUST bake them long enough though, or they will be worthless. Be patient! You will know they're done when they are crunchy all the way through upon taste-test. If they're even a little soft in the center they will not be good, especially after some time. This took me about 45 min at 400F.

The recipe is a 4 or less on it's own, but a 5 with the advice to dry roast the chickpeas before adding oil or seasoning. I roasted mine at 350 for about an hour and 20 minutes, but I bet it could be done a bit faster at a higher heat. They're crunchy just like corn nuts! I let them cool overnight since I got busy, and made sure to leave them uncovered so they wouldn't try to pull in any moisture. In a ziplock bag, I tossed the beans with a couple tbsp of olive oil and 2 tbsp or so of ranch seasoning and baked them for 10 minutes at 400. Watch them so they don't burn! Also, I think I'll use a little more ranch next time. Thanks for the recipe!

These are fabulous! They just came out of the oven and I have to make myself stop munching!!! I had some chickpeas in the fridge that I had recently cooked and I did not want them to go to waste. So I dried them off while I preheated the over to 400. I roasted them dry for 30 minutes and was certain to shake them arond every 10 minutes. After the 30 minutes were up, I took the chickpeas out, sprayed them with e.v.o. in my mister, added garlic powder, cayenne and salt and put them back in for 10 minutes! These are wonderful! Thank you for posting!

Best snack! 5 stars when dry roasted. The first time I made these dry roasted I sprinkled a combination of spices on after they cooked and was left feeling a little foolish wondering why my spices did not stick ... toss chickpeas with spice before roasting just skip the oil. Have fun using different spices and seasonings.

I have actually never made this recipe as written, but I whole-heartedly agree with the suggestion to dry-roast the chickpeas and THEN toss with olive oil and seasoning. I usually cook them for about 30 minutes at 400 F, tossing once halfway through, but sometimes I'll leave them in the oven for longer, usually in 5 minute increments. That said, these are THE MOST ADDICTIVE SNACK. I use a spice blend of salt, garlic powder, cumin, paprika, and cayenne--about 2 tsp. total is a generous amount of seasoning for one can of chickpeas (which, by the way, usually some in 15 oz. cans). Absolutely worth trying, even if you aren't a fan of chickpeas in their slimier state.

I tried with oil and without and it's much better without oil. I only put salt, nothing else, right before I stick them in the oven. I drain and rinse the can of chick pea, but do not blot them dry, so that the salt will stick. To prevent them from going soggy, don't put them in a small bowl (or deep one for that matter) if they are still hot. It will cause them to release steam which will cause the bottom of the bowl to have softer chick peas. Put them in small shallow bowls, or keep them flat in a layer until the cool, and they'll stay nice and crunchy.

The chick peas exploded in the oven! I suspect that they are sort of like popcorn - the internal moisture caused some of them to pop. I have about a dozen on my oven floor. Other than that, they tasted great. Next time I will try putting the oven at 350 and roast longer... this may eliminate the popping!

Wish I'd tried this sooner! I just took these out of the oven, plan to serve them on a salad instead of croutons. I used salt, pepper, garlic, cumin, and a dash of hot sauce, all mixed with the oil then tossed. I baked about 375 for about 40 minutes, but I started checking them at 30, then every couple minutes. Thanks for the recipe!!!

These are a great little snack when you want something besides nuts or seeds. So easy to make. Some reviewers had a problem with them not staying crunchy. Be sure they are COMPLETELY cool before you store them.

My kids and I love making roasted chickpeas, they are so tasty. They first time I made them, they were good, but a little moist. The second time I made them, I reduced the oil, and seasoned them after they came out. They were awesome! I now make this recipe at least once a month.

I love these! I am really trying to watch what I eat these days and these are a great crunchy snack. After I took them out of the oven, I tossed them in a little bit of Ranch (powder) dip mix. Tastes similar to Corn nuts :-) Yum!!

This recipe has the following faults: * Olive oil has a smoke point of 180degC; the temperature is far too high. * Temperature for a fan bake oven needs to be reduced. * Recommendations for periodically stirring the chickpeas during roasting need to be made. This recipe did not turn out well, for me.

watch out! completely addictive. i have found after some trials the best way to bake these is without the oil or spices for the first half hour then toss in oil and spices and continue roasting about 10 to 15 minutes until nice and crispy. awesome snack!

These took a lot of tending but came out good. I did the suggested dry roast first. I started at 400 and they seemed to be doing fine but were soft inside after a long time and some started to burn. So I lowered the heat to 250, removed them from oven, sprayed with the Misto and sprinkled with seasoning. Finally got them dry throughout and today they are still nice and crisp.

We call these poppers because they make a popping sound when they're done. My boys love the taste. We add cumin and chili powder and eat them as a snack.

Low and slow is the best way to roast the chickpeas. I roasted them for about an hour and a half at 250 degrees (might take up to 2 hours at this temp). I dry roasted them with just a little cooking spray, moving them around every now and then. None were burned, they were all crunchy (no soft insides), and they stayed crunchy. Seasoned with a little cayenne pepper and garlic salt.

I enjoyed this. I used one tablespoon of olive oil and I probably could have gone heavier on the cayenne pepper. I lined my baking sheet with parchment paper for easy cleanup. Great for snacking.

Surprisingly very good. I didn't use oil at all, as per previous reviews. Just dry roasted and seasoned after cooking. Brown and crisp after 30 minutes. Added a touch of salt and curry seasoning. They didn't taste like chickpeas at all, just crunchy curry balls! Great finger food alternative.

Can't believe how great these taste! Such a healthy snack for the entire family! I followed other reviewers advice and baked for 30 min on 400 degrees before coating. I then placed them back in oven for 10 min. They did pop around my oven some, but I didn't want to cover them with foil as I'm afraid they wouldn't brown and get crispy.

I used home-rehydrated chickpeas since I was cooking some up for soup. I put about 2T of olive oil, 2T Worcestershire sauce, a squirt of garlic powder from the container, about 1/2t pepper, and seasoned salt in a container, shook it up, then added about 2 cups of chickpeas, and shook it up again to coat. Baked for about 45 minutes at 350 until crunchy then sprayed with olive oil from my misto and a touch of garlic salt. Yummy. DH scarfed his down.

Loved this recipe! I took the suggestion of Kelly and roasted mine without any oil. When they were done, I drizzled them with olive oil and lightly salted them. The only problem I had with them was once I started eating them, I could not stop!

Very good healthy snack. Be sure to have good ventilation as it smokes quite a bit, they set off my fire alarm! The taste is very good and if I close my eyes they sorta taste like sunflower seeds. Yummm!

SKIP OIL. DRY ROAST! Check and stir often for even browning. These just came out of the oven and we are burning our tongues. They are so delicious we can't wait for them to cool down. I don't think I will ever eat corn nuts again!

Mine burnt a bit the first time out. They are a great snack! I ate the whole can.

These were really good. I didn't measure the olive oil, but I'm sure I didn't use 2 TBS, probably closer to 1. I also added a dash of onion powder and a little pepper. I cooked for 30 min, shaking the pan every 10 min to mix them up. Mine turned out nice and crunchy. Be sure to pay attention to the part about "Watch carefully the last few minutes to avoid burning." I didn't and some time within the last 10 min, about 1/4 of mine burned.

These are really good. I did as others suggested and roasted the garbonzo beans first for 20 minutes at 400 degrees. Then I tossed them in a bowl with about 1/2 tsp of olive oil, season salt, garlic powder, & salt. Put them back in for 20 more minutes. They came out crunchy and delicious. Great recipe, thanks!

Dry roasted as suggested by other reviews, then tossed with sea salt and a little bit of Mrs. Dash Hot flavor mix. Terrific!

I was not a fan of this recipe 'as written'. These tasted bland to me. I can see this tasting much better with a different mix of spices as others have listed they have done.

I used several previous suggestions. I dry roasted the chickpeas at 400 for 35-40 minutes, until nicely browned. Then I removed them from the oven, turned it off, and lightly sprayed them with cooking spray and sprinkled them with garlic salt. Then I put them back to sit in the oven overnight. They were crispy and would have been tastier if I had sprinkled on more spices. Will definitely give these another try. They might be a bit crunchy for young children; maybe you could cook the chickpeas and not put them back in the oven, resulting in a slight softer texture.

I just sprayed with Pam and seasoned before cooking and after cooking, tossed with about 1 tbsp. Olive oil and a little more seasoning...couldn't stop eating them!

I do mine like this except I skip the garlic salt & cayenne, and do nutritional yeast instead. I could eat a whole can!! YUM...

Another one of those recipes that I should have tried sooner. I roasted the chickpeas dry at 400 degrees for 30 minutes. Then I sprinkled them with garlic powder and cayenne pepper and mixed in a teaspoon of bacon grease. I turned the oven off and put them back in for another 30 minutes. These are absolutely delicious and crunchy. Thank you for sharing your recipe akcpa.

I was not a fan of this recipe 'as written'. These tasted bland to me. I can see this tasting much better with a different mix of spices as others have listed they have done.

I've been making these for awhile as a South Beach Diet snack, but had trouble getting it just right. I found that roasting them for 20 min at 350 and then 15 min at 450 was almost right for me. I think next time I'll do 25 min at 350 and 15 at 450. I usually watch them and wait until the ones around the edge start to burn--then the rest are usually perfect! If done right they will stay crunchy for a very long time no matter how you store them.

These are sooooo good! I used less olive oil (maybe 2 teaspoons or so) and all the optional spices as well as some black pepper. Mine were done around the 30 minute mark (my oven is super hot), and I shook the pan about every 10 minutes to brown them evenly. I can't believe I didn't try these sooner. I just took them out of the oven and already I'm eating them, lol. This is such a healthy and delicious snack. I can't wait to try them with other spices as well. Thanks for sharing. :)

I've made these with sesame oil, ground ginger and a tiny bit of garlic powder for that yummy asian flare! they were GREAT! As other stated, i did them at 350 for about 40 minutes, i kept and eye on them and they were perfect! :)

After several attempts at this recipe, I think I found the perfect combination. 450 was way too hot and after 15 min in the oven, the chickpeas were burnt (plus I don't think you are supposed to use olive oil at such a high temp). They turned out the best when I put them in the oven at 350 for 30 min (no oil/cooking spray), then took them out, did a light spray and added the seasonings and stirred them around and continued baking and stirring, about every 5 min for another 15 - 20 min. I will keep experimenting with different seasonings just to keep it interesting.

Addicting but really good. I had a hard time getting consistency of doneness on all the beans. Maybe I need to shake them around more or spread further apart. beans on the outside cooked faster so I had to get a little out at a time which was annoying. Still, I will make again.

I really like these! I had 1 can of Chickpeas so I split it between this recipe & Indian-Spiced Roasted Chickpeas. Both recipes had a different oven temp so I comprised in the middle with 425. I used a good quality granulated garlic, just a small dash of sea salt & cayenne. Stirred once. These are great! They came out crunchier than the other recipe.

I love them marinaded overnight in worchestershire sauce and lemon juice before roasting. ;)

I dry roasted these and seasoned afterwards with my homemade fry seasoning. Pretty good, but after 25 minutes a third of these were burnt. I'd definitely lower the temp next time.

I've tried this four times now. I wanted them cruchy so I decided to lower the heat to 300 degrees for 30 minutes then turn it up to 425 to brown them. I also sprayed them with olive oil when I turned them up to 425, not before. And, I shook the pan every 10 minutes to try and make them dry out evenly. That seems to help. When I take them to community parties everyone loves them (and we're not really a chickpea/hummus/good for you snacks type of group. They like them spicey so I add cayenne and garlic powder to them after they're cooked. Great recipe. Love it as a starting point for individual tastes and expectations. You really can add any kind of spice that you like to suit your tastes. Thanks for a great recipe.

I used about 1/4 lb of dry chickpeas, which I had cooed, drained and refrigerated. I tossed them with the suggested oil and seasonings and spread them on a baking sheet. I started them at 450 for 10 minutes, but I could see the outside would be burnt while the inside remained soft, so I lowered the temperature to 350 and turned on my convection option. I shook the pan a few times while they were cooking to turn them and get a even golden color and they were perfect at 35 minutes. Very easy and very tasty.

I followed everyone's advice about dry roasting and then adding the oil and spices after they were cooked, and these turned out fabulous after 50 minutes at 400, shaking the baking pan every 15 minutes. This is the first time that I've ever deviated from the original posted recipe, and I'm glad that I did!

these are really great. so versatile!! we also make them sprinkling a little dry ranch seasoning, and make it sweet sometimes replacing garlic for cinnamon. remind me a little of corn nuts... hey! maybe next time bbq flavor!

Even at 400 degrees, my chickpeas were almost burnt on the bottom after 20 minutes. I finished them at 350 for 10 minutes. I seasoned with cayenne, garlic powder, smoked paprika, salt, and Worcestershire. They were great. I'll make them again, at 350 degrees for the full time.

These chickpeas were for me, my mom, and my sister, so I wasn’t alone! I didn’t really help make them but I gave a lot of advice after hearing my mom read everybody’s comments. Basically we prepared them so quickly we didn’t have time to think. Fortunately all those extra steps are unnecessary. After we finished making them we looked how many calories and compared it to potato chips. In the most basic sense they are not the same. Right now the consensus is these are good, and easier to make than potato chips. They are good for camping. We don’t know how soft they will get because my mom said she got a soggy one and it was okay. But we just made them. We will make them again for my moms art club on Friday. She calls it an art club but nobody does art, they just drink.

Very yummy. I cooked the chickpeas for 40 minutes than spiced them up with salt, pepper and olive oil. Then I put them in the oven for another 10 minutes, checking that they didn't burn. When they came out, they were crunchy and flavorful I couldn't stop eating them. Don't think there will be any left by morning!

Easy, fun and healthy snack to make for the kids. Followed the directions and they were crispy and delicious.

My husband *loves* these even though I haven't been able to get the recipe quite right. Olive oil and salt are not options for us. The first time I tried these I used cooking spray as another reviewer had suggested. Most of the Ceci still did not dry all the way through, but the ones that did were great. On my 2nd attempt I dry roasted them as yet another reviewer suggested and even though I turned them several times during cooking, by the time most were dry some had burned. On my 3rd attempt, I am going to try lowering the oven temp to 350F, dry roasting them, and adding the cooking spray and spices afterwards. Although I am not following the recipe as written (dietary concerns) I gave this recipe 5*'s because my husband loves them (even the burned ones!) and the concept is great for a low calorie/high protein/guilt-free snack, even if I haven't quite perfected it yet.

These are very good. I cook them a little longer, because I like them crunchy!

Mine burned. Will try again sometime at a lower temperature, but I used all I had. They were already burning after 30 min, but were still soft inside.

Good snack and high in protein! I decided to just use cooking spray and it worked very well. I seasoned with cayenne and lots of garlic salt. I had a couple pop off the pan like popcorn or something, so look at the bottom of your oven when you’re done to clean up any stragglers.

My kids kind of liked these but I did not care for them. They had a texture that just didn't work for me, quite grainy. Maybe I didn't cook them long enough? I might try again but don't see this being a regular snack at our house.

These are amazing! I used 1 tsp of oil, salt, pepper, paprika and garlic powder. I baked them for about 45 min. I threw them on the bottom rack while I was baking something else. What a wonderful healthy snack for the whole family.

Changed it up a little: 1 Tbl of olive oil, sprinkled with Tony Cacherie's Cajun seasoning. Cooked in toaster oven at 400 degrees for 40 minutes. Very yummy!

i cooked these at 450 degrees & at 22 minutes they were already getting black... not so much burned, but next time i will try cooking them at a lower temp.

These were a great easy, healthy snack. My 2 yr old and I ate the whole batch

These tasty little critters took FOREVER to roast. I felt ripped off when the little wizzled things were done! Next time I'll double the recipe and share a few of them!

These are incredibly easy and good. Don't be afraid of the seasonings. Mine turned out rather bland becasue I was too easy with the seasonings.

I tossed mine with pam cooking spray and roasted them for an hour @ 350 only because I was baking chicken at the same time. They came out perfect! Nice and crunchy. Next time I think I will try some different seasonings.

Decent. I roasted then seasoned; no oil. I think the roasting time is about 40 minutes although you just have to try them until they're done. I let mine sit on the range above the vent for the oven until they crisped up (like crackers).

This is a great snack if your craving the crunch and salt of potato chips without the quilt.

I just realize I did not pat them dry. They were soggy for a long time so I baked them longer and some never got crunchy. The good ones went well with my toddler-aged kid and nobody else except me wanted to even try it. I did not mind eating them because they are proein-rich snacks.

These did not turn out crunchy, they turned out hard. Am I missing something?

WOW I love these! I was so curious to try these so I finally made them, and I'll be making them again! I did take the advise from a review to roast them dry then add the oil and seasoning - they were perfectly dry & crisp by 30min. I did use less oil 1tbsp, salt, garlic powder & cayenne - they are fantastic & addictive!!

I patted dry the chickpeas and only oiled the baking sheet. Seasoned after baking. Turned out wonderful. Great healthy snack for on the go.

These are awesome. I used 1 1/2 tbsp of olive oil and baked them at 400 degrees for 40 minutes. Then I added cajun seasoning and garlic salt. Yummy!! Great alternative to chips or popcorn and much healthier! Will make again!

Had to roast for quite awhile to get a crunch out of these but I do agree they reminded me of corn nuts as far as consistency once they were done through. I wasn't thoroughly impressed with them first time around but I might re-evaluate after another try.

I now make roasted chickpeas at least once a week! This recipe has made me of lover of chickpeas...so healthy and delicious!! My family loves when i make this recipe.

I guess I'm the odd man out here, because I didn't care for these at all. I also think they would benefit from a lower heat/longer cooking temp or, like some others did, start at a lower heat and the up the heat for the remaining time. My chickpeas varied from burnt to undercooked. I will not make again.

This is a great healthy vegetarian snack.

I dry roast these and then add about 1T of olive oil, and some salt and garlic salt after they are done. My daughter loves them. I made a huge batch and took them to a party tonight. They were a huge hit. I had several people who didn't know I made them comment on how good they were. And when I was leaving and collecting my dishes, the host asked if they could keep the handful that was left, he liked them so much. Great, healthy snack.

I followed other suggestions and dry roasted them first for 30 min at 400 in my convection oven then tossed with Olive Oil, salt & garlic powder and put back in oven for only 15 min and most of them burned! Crispy yes, tasty not really. Next time I will try lowering temp to 350...