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Spicy Baked Chickpeas Recipe

Spicy Baked Chickpeas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

Showing 61-70 of 147

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  • on April 04, 2011

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    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.

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  • on March 30, 2011

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    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!

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  • on March 07, 2011

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    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.

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  • on February 07, 2011

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    Thought it would be crunchy...not so. Spice was good. Nothing spectacular. I think I'll experiment with the seasoning a bit.

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  • on January 30, 2011

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    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.

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  • on January 18, 2011

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    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!

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  • on January 16, 2011

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    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.

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  • on January 13, 2011

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    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!

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  • on January 09, 2011

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    These are crunchy and delicious - will definitely be a staple snack in my house!

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  • on January 05, 2011

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    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!

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