Spicy Baked Chickpeas

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I followed the recipe EXACTLY, and I would not make this again. They lack flavor. A new spice blend would make this better.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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.

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I literally cannot stop eating these....I love that they are such a healthy snack!