Spicy Baked Chickpeas

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Level:
Easy

NUTRITION INFO
Ingredients
  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper, or to taste
  • Kosher salt
Directions

Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.


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3.6 156
We all loved them! After drying them with a paper towel, I used canola cooking spray instead of olive oil for lower calories. Wow! Super! item not reviewed by moderator and published
Thank you for sharing this recipe. It is delicious! item not reviewed by moderator and published
SO GOOD! I took the skins off of the chickpeas and let them dry on a paper towel for about 30 minutes. I only used one can of chickpeas but kept the same amount of seasonings that the recipe says to use for two cans as other commenters said that it was bland. They came out crispy, crunchy, and flavorful! Next time I make them I may cut back a bit on the cayenne because have some serious kick! I'm excited to try some other seasonings on these, maybe some ranch powder? Thanks for the great recipe! item not reviewed by moderator and published
Can I use regular dry chickpeas instead of wet canned ones? How do you think it will affect the method? item not reviewed by moderator and published
Well I like to play with things a bit once I have made it the instructed way. These are an awesome and easy tasty treat, I am a big fan of Tajin so I used this spice in place of the Cheyenne. item not reviewed by moderator and published
Love this! Claire was right! It is not going to make it to the tapas table! item not reviewed by moderator and published
Tasty, but not sure how to store these. The flavor's good but they lose their crunch in an air-tight container. I only made half the recipe, so I guess I should've eaten them up quicker! item not reviewed by moderator and published
They recipe is very good, but I'm not sure why she doesn't mention anything about the skins on the chick peas. You have to take these off otherwise they have a really strange texture. It takes forever, the best way I've found is to rub them under water to get them off. It's time consuming but necessary. item not reviewed by moderator and published
As my chickpeas were drying i spiced them on the towel with salt and spices to extract the water and they turned out crispy and spicy but next time I will use salt free canned garbonzos item not reviewed by moderator and published
I had high hopes for this recipe and though my chick peas came out crunchy, I thought the flavor was pretty bland. If I make this again, I will have to improvise and add more flavoring. Otherwise, it was a good concept and easy to make. item not reviewed by moderator and published
I have been making this recipe since I saw it on tv, we all love it! item not reviewed by moderator and published
My partner and I decided to try this recipe out after tasting our first spicy baked chikpeas on a trip to Mallorca this July. When we got back home, we just HAD to find a recipe for them. After several busy summer months back in America, we finally were able to find the time to sit down with a bottle of wine and finally make the meal we had been dreaming about. After trying multiple recipes online, this was the one that best replicated our experience at Senzone. item not reviewed by moderator and published
This recipe could be 5 stars if you double the amount of spices, add more evoo, cook for almost an hour and I use dried & cooked garbanzos instead of canned ones. Whew -having said all that, I thank the many comments submitted before I tried this recipe which allowed me to make substitutions so I could really enjoy this dish. HTH! item not reviewed by moderator and published
Love these. Before cooking, I let them air dry on a kitchen towel for about an hour. Then they don't pop like popcorn in the oven. item not reviewed by moderator and published
A good snack item, but there's only so many you can eat. Two cans was a bit much, but these were tasty! item not reviewed by moderator and published
These are very tasty!!! I only had one can of chickpeas, so I had to cut the recipe in half. It's SO yummy! I used regular paprika instead of smoked as I didn't have smoked. Also had just run out of cumin, so wasn't able to use that either, so I used Season All. I loved the outside crunchiness and the inside softness/chewiness. It had a kind of meatiness to it. I will definitely make these again. A yummy, healthy snack. item not reviewed by moderator and published
Eeh. I ended up throwing most of them away. Two cans is alot more than I expected. I thought they woul be crunchy, but they were just dry chickpeas...with spices that didn't do anything for me. I am usually a big fan of the spices she used, but they didn't really work with the chickpeas so well. item not reviewed by moderator and published
These are awesome. Unfortunately, I forgot to add the salt to the spice mix before baking. Salt wouldn't stick after they came out of the oven. still delicious. item not reviewed by moderator and published
Had a party where a family member's child has nut allergies. Crushy and delicious. Great alternative to a bowl of nuts. I will definately make them again. Be careful to completely dry the chickpeas as they will pop like popcorn in your oven! item not reviewed by moderator and published
They turned out just ok. I thought I had dried throughly with a clean kitchen towel but I guess I didn't. I baked mine for about 40 minutes and they are still soft in the center. I had them evenly spread out on the pan but maybe not enough room. I will give the recipe a try on emore time and let the chick peas air dry for a few hours and use a larger sheet to bake on. item not reviewed by moderator and published
I'm munching on them now! SO good. Don't skimp on the spices and definitely bake for 45 minutes for crunchiness! item not reviewed by moderator and published
Why did I wait so long to make these ???? A tasty snack that I'll be making often. I used 1/4 teaspoon of cayenne because I like spicy snacks, and roasted them for 45 minute so they would be very crunchy. I can't wait to share these with friends !!!!!!!!!!!!!!!! item not reviewed by moderator and published
I LOVE this recipe!! I make it all the time now to eat while watching football, and I keep some in a sandwich baggie for snacks wherever I go. Thanks Claire! item not reviewed by moderator and published
My husband does not eat chickpeas at least not until now. He loves these and asks for them all the time. I now keep cans of them in my pantry. Now if only if I can get to eat hummus. item not reviewed by moderator and published
a tasty little snack, you do need to bake for more then time said, 45min. need more spices too, will try again item not reviewed by moderator and published
As a diabetic, I thought these would be a great snack for me. Like most of the folks here, mine did not crisp up...HOWEVER, they are most tasty and I will probably make again. Beats eating junk food! item not reviewed by moderator and published
I liked this great game time snack unfortunately I am in Asheboro, NC right now so I could not find smoked paprika. I can't wait to make this again with smoked paprika. item not reviewed by moderator and published
I followed the recipe but added a bit more cayenne because I like it spicy. I also added a little garlic powder. Delicious snack for home or work without the greasy fried drawbacks. item not reviewed by moderator and published
I made only half the recipe as I wasn't sure how they would come out after reading other reviews. They are perfectly yummy! Crispy. Salty. I can't stop eating them. As Claire says, make sure they are really dry first. Also, I think cutting the recipe in half ensures there will be lots of space and they won't steam on the jelly roll pan. I did not have smoked paprika so I just used regular paprika and it was fine. I used a teaspoon of kosher salt. item not reviewed by moderator and published
I followed the recipe EXACTLY, and I would not make this again. They lack flavor. A new spice blend would make this better. item not reviewed by moderator and published
I really liked this concept. However, if I make this again, I'll use different spices. I didn't prefer the flavor and most of it went to waste. I skinned the chickpeas and dried them thoroughly. I shook the pan frequently and left them in the oven for an extra 8-10 minutes to acheive the crisp she had mentioned on-air. This recipe is decent, better if you like an intense smoky flavor. item not reviewed by moderator and published
Okay. Here's the deal. To dry them and strip off the outer skin, rub batches between paper toweling. To make sure your chickpeas crisp up, open the oven four or five times during the bake to allow the moisture the chickpeas are giving off to escape. TONS of moisture! I can see if you didn't do that they would essentially poach in their own steam. Even if you dry them before seasoning, they will give off lots of moisture in the baking. Add lots of salt and I can see where garlic powder would be a great addition. item not reviewed by moderator and published
I had the opposite problem that some of the other reviewers did. After reading a lot of the other reviews, I was afraid they'd turn out soggy and not crispy, so I removed the skin and only did 1/2 of the recipe so they'd have plenty of room on the baking sheet. I baked them for 35 minutes with the expectation that I might have to bake them longer, and about half of them burnt. Having said that, the ones that didn't burn turned out nice and crispy and super tasty. Definitely worth trying, just make sure you keep a close eye on them towards the end of the baking time, because I did check them after 30 minutes and they weren't quite crispy yet. item not reviewed by moderator and published
I really was hoping for something great, and it was an epic fail. NOT making it again ever.Is the first time that I don't like something of Claire's recipes. But I still love her. item not reviewed by moderator and published
After reading the reviews, I took off the skins and cooked a little longer. Once I made those adjustments, this was definitely a Yummy/Crispy treat! My 17 month old and myself, almost finished a whole bowl in one sitting. Although, I may experiment with the spices next time, but I WILL be making these more frequently! item not reviewed by moderator and published
When your 12 yr old asks..."can you leave the bowl with me?" you KNOW you found a winner. The cooking time needs more than 35 minutes - I'll try 45 minutes next time - to make all of them crispy. When you get a crispy one it's REALLY good. Based on other reviewers I made sure to dry them fully (even used my dehydrater for 5 minutes and roll them in the cloth to remove the skins. Still - a bit more time is needed. SMOKED paprika is new to my spice collection and boy has it been worth it - makes a huge difference. Not the same as regular paprika. Making this again as a snack while I make paella next week. item not reviewed by moderator and published
I was very excited to try this recipe thinking that the reviews that gave it a 1 star didn't follow directions or something. I followed the recipe exactly and found them to be pasty and dry, there are a few scattered crunchy ones, but overall not good at all. I don't know what happened, but I will not be making these again. item not reviewed by moderator and published
After reading some of the reviews I was a little anxious about making this recipe as I did not want a soggy appetizer. But I was pleasantly surprised! I made sure to thoroughly dry the chickpeas which included air drying for a hour or so while I did other errands. But the most important thing is to remove that thin little layer of skin that comes on the chickpeas from the can. At least that's what helped me make a cripsy snack. After you do that, gently towel dry the chickpeas and follow Claire's recipe. I'd also follow the tips from other reviewers in which you should not overcrowd the tray or use too much oil. item not reviewed by moderator and published
I literally cannot stop eating these....I love that they are such a healthy snack! item not reviewed by moderator and published
These were a great snack and my husband usually snacks on unhealthy salty stuff and he loved these! Wonderful, I did need to cook them longer though. Probably because of the altitude. Keep 'em coming Claire! item not reviewed by moderator and published
Best chickpea recipe ever! Incredible flavor and texture. Very addictive, like Claire said. Even my grandmother and mother who have made chickpeas Indian-style all their lives said this was better than their recipes! I will definitely make this at our next party. Thank you Claire! item not reviewed by moderator and published
I was a little leary after reading the reviews but I really wanted to try this recipe so I only used 1 can of chick peas and half the oil and spices. They came out perfect. Crisp and flavorful. I wonder if those that couldn't get them to crisp might have crowded the baking sheet with 2 cans of chick peas. Perhaps like kale chips, they will steam and not crisp if there isn't enough room on the baking sheet. Or perhaps there was too much or too little oil? For those that had a problem with popping - perhaps there was too much oil or using an oil other than olive oil? Different oils produce different results at various temps. I just didn't have any problem preparing this recipe. They don't stay crisp for long so serve immediately. Tasty snack! item not reviewed by moderator and published
Despite some reviews, mine turned out delicious! I tweaked the recipe a bit after reading some reviews though... I removed the skin from the chickpeas, it comes off really easy, just squeeze them between your thumb and index finger and it "pops" right off. I also made my own spice variation. Cumin, Paprika, Onion Powder, Garlic Powder and a little crushed red pepper flakes. Make sure you use kosher salt too and not just regular table salt. It made a big differance. Really worth the extra effort. item not reviewed by moderator and published
This recipe was so super easy and tasted so good! Just make sure you add enough salt or they will come out real bland. I tasted them before I baked them to make sure I had the seasoning right. YUM!! item not reviewed by moderator and published
This sounded like a great quick snack, but don't bother making it. The flavor is flat and when baked some peas were soft and some were crispy black on the bottom. Very disappointed was expecting more from Claire. item not reviewed by moderator and published
I thought these were very good. The problem I had was while they were baking in the oven they were popping like popcorn and some popped when I took them out of the oven! Made a mess! item not reviewed by moderator and published
What an easy recipe to follow. The chickpeas came out so crunchy within the time frame. I used one can of chickpeas and cut the ingredients in half. I added the salt over the peas after cooking, which brought out the favors. Next time I'll double the recipe especially for a gathering. Great Snack! item not reviewed by moderator and published
I didn't really care for these. They were seriously lacking in flavor. item not reviewed by moderator and published
Have heard rave reviews about roasted chickpeas so I tried this recipe. I followed heat directions from another recipe: 425F for 27 minutes. I baked them about 5-10 minutes longer because I forgot to drain them so they had a lot of liquid. They turned out very crispy! You just have to let them be and turn them a few times. item not reviewed by moderator and published
Love this recipe! Have made it a bunch of times. Added some hot pepper flakes and baked 'em a little longer to get the crunch. I'm serving them as an app again on Saturday night! item not reviewed by moderator and published
We love these. Granted they are not as crunchy as implied on the show, but they taste great! I feel healthy when I'm eating them. item not reviewed by moderator and published
I WAS ANTICIPATING A GREAT CRUNCHY HEALTHY TREAT! DIDN'T HAPPEN !!! I EVEN LEFT THEM IN THE OVEN FOR AN ADDITIONAL 25 MINUTES. THEY WERE SOFT AND REALLY TASTELESS! ADDED MORE SALT AND OTHER SPICES. DIDN'T HELP. WHAT WENT WRONG? CLAIIRE SEEMED TO HAVE SUCH A CRUNCHY TREAT. item not reviewed by moderator and published
Although the combination of spices is quite tasty, my chick peas turned out dry and not as crispy as I would have liked. I am not sure what I need to tweak...add more olive oil, less time in the oven than 35 minutes, more or less spice mix...and I am not sure I want to try to figure it out. item not reviewed by moderator and published
I used garlic infused oil and cooked them 40 min., until they were visibly smaller. They were nice and crunchy. I add them to my dried fruit "Energy Mix". It adds a salty element, and protien to the mix. item not reviewed by moderator and published
I just tried this recipe and I love it! I'm trying to eat healthier but often find myself craving the crunchiness and flavorfulness of potato chips, but this recipe really quenches that desire! I actually did not have any cumin, but mine still turned out fine. Crunchy and just a little spicy. I can see how some might think it tastes bland, but I think that if you add a little more of the spices or even different spices (I may try garlic powder next time), they will taste great! Super easy and a great snack food. item not reviewed by moderator and published
I followed recipe exactly and the results were terrible! Really tasteless. Big waste of time and ingredients as I threw them out after my family all gave them a taste. Never got crispy even tho I left in a preheated oven longer than 35 min. If I could have given it no stars, I would have. Really remarkable because Claire Robinson goes on and on during the show about how delicious they are. item not reviewed by moderator and published
Easy and fast! This is a new and unusual snack so it's fun to take to a party. I'd suggest that you leave them in the oven a little longer than the recipe says. That way they will be crispier. I didn't have any trouble with them poppin or being mushy. Just drain and dry them well before adding the oil and spices. The brand of chickpeas I used was Goya. item not reviewed by moderator and published
They popped all over the oven and were mushy inside and pretty bland...obviously, I don't recommend this recipe. item not reviewed by moderator and published
Wish I had read about them popping in the oven before I baked them. It was like popcorn all over the bottom. Tasty, but certainly not worth the trouble it's going to cause me. I'm still trying to air out the house so the smoke alarm will stop going off. item not reviewed by moderator and published
These turned out to be horrible unfortunately! The outside looked crispy but the inside was completely mushy and it was really bland. item not reviewed by moderator and published
Well, I thought it was me but reading the other comments I see that it wasn't. My chickpeas took FOREVER to bake. After 45 minutes I took them out and as dc275 said "they were pecularily crispy". The outer shell a bit but the inside not. And I didn't think they had any spicy taste at all. From the way Claire raved on the show I was expecting a real POP but I go nothing but a fizzle. item not reviewed by moderator and published
I tried Claire's dish, and thought it was amazing! I'm not much for spice, so I left out the hot stuff! I didn't think it was at all bland, and I loved it! I ate them really quickly! Thanks Claire! item not reviewed by moderator and published
This is the second recipe I've tried of Claire's...and I'm sorry, but based on both, this woman can't cook despite her "spunky" Rachel Ray wanna-be personality. The spice mixture was pretty good, but while the "outer shell" of the chick pea was crispy...well actually, peculiarly crispy, the inside tasted like your average canned chick pea. I think I'll stick to some of the other chefs. item not reviewed by moderator and published
Nothing spectacular...I ended up addind garlic and other spices to make it more edible. Wasn't sure the the texture was suppose to be. Soft or crunchy??? item not reviewed by moderator and published
I made these during the show and they came out great. A tasty little treat. I'm sure you can use different ingredients to get a variety of flavors. item not reviewed by moderator and published
Claire, should these stay crispy for hours? Mine did not. What do I need to pay attention to? Thanks, Brian item not reviewed by moderator and published
I want to try these tonight, but don't have canned chickpeas. I do have dried chickpeas and a pressure cooker. Does anyone know if that would work as well? item not reviewed by moderator and published
Nice little snack. No prep really needed except preheating the oven. I plan to make them soon and use diff spices. Garlic powder or crushed red pepper flakes item not reviewed by moderator and published
Yum. I made it exactly as Claire recommended and they were delish. I made a batch and my 1 1/2 year old and 5 year old ate most of them. I think adding garlic powder would be a nice touch too. I will make these again and again. item not reviewed by moderator and published
I loved this recipe. I don't know why other reviews had a problem, it had to have been THEM! I recently tuned in to Claire Robinson 5 ingredient fix, and I love the show. Her recipes are different, healthy for the most part, and best of all, only 5 ingredients. Yeah, it's about time Food Network. item not reviewed by moderator and published
Luckily I read the reviews before trying this recipe. I rubbed off the skins of the chickpeas and added more spices to olive oil mixture: onion powder, garlic powder, chili powder, and Tony Chachere's Creole Seasoning. I baked them for 45 minutes, shaking and adding more spices every 15 minutes. My first batch turned out perfect and crunchy, I'll definitely make this recipe again with spices I have on hand! item not reviewed by moderator and published
I followed the recipe to a T. I would suggest to try other people's comments because they turned out really bland if u follow the recipe. item not reviewed by moderator and published
Thought it would be crunchy...not so. Spice was good. Nothing spectacular. I think I'll experiment with the seasoning a bit. item not reviewed by moderator and published
Should have read the reviews first. Mine were tasty but not crispy. I halved the recipe so at least I didn't waste ingredients. There are still some left w/my half recipe, but had they been crispy, they would have been eaten up by now. Maybe one day I'll try again following the revisions noted by other reviewers. item not reviewed by moderator and published
DELICIOUS! AND VERY HEALTHY TOO! NOTHING "NEGATIVE" TO SAY ABOUT THEM! DID PUT GARLIC SALT AND A LITTLE MRS. DASH FOR MORE FLAVOR! A KEEPER! item not reviewed by moderator and published
These crisped up after being in the oven for over an hour. I started them on a silicone baking mat to prevent sticking. When they showed no signs of getting crisp I moved them to a parchment paper lined baking sheet, re-sprayed them with olive oil baking spray and returned them to the oven. I think I might wait to season them next time as some of the spices burned in the oven. I used the chipotle seasoning from Mrs.Dash to avoid salt. They satisfy my need to "crunch" on the "Let's Do Lunch" diet plan. item not reviewed by moderator and published
If prepared properly, this comes out fabulous! Rinse and drain chickpeas and leave them on paper towels to dry overnight (I believe this resolves all the problems others have mentioned. Add more generous quantities of spices (otherwise it will be bland like some have said and plenty of kosher salt. I added the two tablespoons of olive oil and tossed it all on my sheet pan. Definitely leave them in for at least the 35-40 minutes (tossing once between. They are delicious! My company ate them up! item not reviewed by moderator and published
These are crunchy and delicious - will definitely be a staple snack in my house! item not reviewed by moderator and published
It is tasty but in Denver last night when I went to flip the chickpeas I found them popping like popcorn. There were some already in the bottom of the oven and they flew in my face as I took the pan out. Is it an altitude thing? I had to turn the oven off to keep from having things burn. I left them in the warm oven but they didn't dry out like they should. Help! item not reviewed by moderator and published
I read other member's reviews before attemtpting this recipe. I did get the chickpeas to come out crunchy but it took a bit of work and some planning. Here's how I did it...I drained and rinsed the chickpeas then spread them out on a cookie sheat lined with tinfoil and put a piece of papertowel over them and let them sit out overnight. The next day I just kept drying them off with papertowels and removed as many of the skins as I could. Then I prebaked them, plain, in a 400 degree oven for 10 mins. Then I seasoned them (I was a little more liberal with the seasonings and added garlic powder and put them back in the oven for 30 min. They came out crunchy and delicious! I would like to try these with some different seasonings next time seeing as how I'm not a huge fan of cumin. Hope this helped! :o item not reviewed by moderator and published
I just made these tonight. LUV them. The key to the crunch is to remove the membrane from them as you dry them off. When you rub them it slips right off. I also kept them in the oven for 45 mins and rotated them every 15 mins. Remember they also crunch up as they cool down. Turned out Purrect !! The only thing I found is they were not spicy at all. I will for sure make again and play around with all kinds of spices. Awesome snack !! item not reviewed by moderator and published
if I could give it 0 stars I would! Awful, Baked them forever. Still mushy and bland! In the Garbage they went. I love her recipes normally. This one is a NO!!!!!! :( item not reviewed by moderator and published
Great snacks and easy!! item not reviewed by moderator and published
I've use some of her recipes and liked them, but this one was not good. item not reviewed by moderator and published
I've made these a handful of times already and really like them. They are a crispy, tasty, unique, and healthy snack that is a nice thing to put out for guests, drop onto salads as a topping, or to just to enjoy yourself. Yum! item not reviewed by moderator and published
Thank you so much for this one! I struggle with finding healthy snacks for my girls. My 6 year old doesn't eat ANYTHING and I usually have to force her to eat otherwise she'd starve. I really worry about her protein intake. This recipe came out great, I put them in a bowl and my hubby started diggin in during a movie, then my 6 year old started, then my 2 year old. Everyone loved them! Now I make the regular recipe for the girls and a spicier version for me and my hubby, I've even made a sweet version of this one! item not reviewed by moderator and published
sooo tasty! my husband loved them, even put them on his salad instead of croutons. i think i left them in the oven a little bit too long, tho. item not reviewed by moderator and published
So easy and so tasty. I can't wait to make them again. They were devoured! Awesome recipe! item not reviewed by moderator and published
I decided to make this since I had all of the ingredients on hand. I added garlic salt at the 15-minute point since it tasted bland. I turned the oven off after 25 minutes and let the chickpeas sit in the oven for about 15 more minutes. This is true bar food! Great with a drink. So crunchy and light. It was quickly eaten up. I did experience "popping" of about 5 chickpeas that wound up on the bottom of my oven but didn't feel that was a big deal. We will make these often. item not reviewed by moderator and published
BRAVO Claire! This has become a family favorite snack! I keep a container on the counter and the family is always munching! Instead of the oil, I use olive oil spray (more Weight Watchers friendly)and the results are just as amazing. I shake in up once in a while and use kosher salt, onion and garlic powders! Keep up the fantastic work! Every recipe I've tried has been a "keeper"! item not reviewed by moderator and published
addictive item not reviewed by moderator and published
I've made these a few times, and I had the same problem as some other reviewers: inconsistency in crunchiness. Some of the chickpeas were perfectly crunchy while others were still mushy. I decided I just HAD to figure out why. It was a mystery I had to solve, and I believe I've finally done it. The texture problems are caused by the skins on the chickpeas. When I dry off the chickpeas, I really rub them with the towel to make sure all of the skins come off. Then, when I cook them, they come out perfectly crunchy every time. (Well, I have also adjusted the cooking time to 40 - 45 minutes rather than 25 - 35 minutes) I also love to substitute curry powder for the paprika. Yum! item not reviewed by moderator and published
Excellent! I bumped up the flavor a bit with some crushed red pepper, but that's because I wanted it really spicy. I wonder how many of you who said it was bland used regular paprika instead of smoked Spanish paprika. It would make an enormous difference. item not reviewed by moderator and published
Tried this tonight with some hesitation after reading the reviews. I did go a bit heavy-handed on the spices and added some garlic powder, and I cooked them longer...probably 45-50 minutes. Some of mine got crunchy, and some did not, but I thought they were still something different besides nuts to snack on. I did not experience in "chickpea popping" in the oven. item not reviewed by moderator and published
Mine didn't crisp at all. I read the reviews and baked them in a 400 degree oven first. Then I gave them 10 extra minutes in the oven. Then another ten! Then I left them OVERNIGHT in the hot oven, thinking they would dry out. They didn't all all. I was disappointed as this sounds like a fairly healthy snackfood I would have made often. Still reading other people's comments to see how they did it right. item not reviewed by moderator and published
Yum! I was a bit skeptical due to the other responses, but decided to go for it anyways. I drained the chickpeas on a paper towel first, only used 1 can but kept the spices at the full recipe instruction, added a bit of garlic salt and cooked them for about 30 min. They are wonderful. Some a little more crunchy than others, so I probably would add another 5 min. next time. Flavor was wonderful and will definitely make again. item not reviewed by moderator and published
I should have read the comments, but didn't. Mine didn't get crisp, and if I were to make them again, I would use another T of oil and a good bit of taco seasoning. I would also cook them about 45 min or more. I don't think I will make them again, because the hulls kept getting caught in my throat and making me cough. I love the idea, but it didn't work for me. item not reviewed by moderator and published
I do not like chick peas because they are sort of dry tasting. My husband like thses in his salads, so I figure I would try this recipie, I had quickly jotted down the directions when the show aired but I did not get the amounts that were needed. A few weeks later I bought a 6 pack of chick peas at costco. Today I decided to try to find the recipie online... These came out awesome... I rinsed the cans with water and drined them on paper towel and bloted them dry, followed the recipie with the spices and olive oil. I could hardly wait to try them and tossed one in my mouth while extremely hot.. They are flavored very nice and just crispy enough the center is slighly soft. item not reviewed by moderator and published
I baked them for one hour and they never got crispy--still soft. item not reviewed by moderator and published
I read the other reviews 1st so I was happy that I thoroughly dried the chickpeas in the oven 1st. I added 1/2 tsp more of the spices, baked them 20 minutes, turned them, baked 15 more minutes, but still these things turned out without ANY flavor. They are still good but if you expect any seasonings or spicy kick, I'd say double the seasonings. item not reviewed by moderator and published

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