Chickpeas coated with olive oil and spices are oven-roasted until golden and crisp. Pairs well with a cold beer!
Cooking time may vary. It is okay for some chickpeas to start to burn slightly. They will get crunchier as they cool.
A crunchy, tasty, healthy snack- once you get it right... It took a few tries at this recipe to get it right, though... Got best results by: reducing the amount of salt to 1 1/2 tsp divided; cutting the amount of olive oil down to 2 1/2 tbs; reducing the oven temperature to 375 on the convection roast setting, for no more than 25-30 minutes, mixing the chickpeas every 10 minutes; adding whole cumin seeds ( to taste); and adding a pinch or two of red pepper flakes. Make sure you keep a close watch on the mixture and remove as soon as you hear the sound of the peas rattling on the pans as you mix them. You'll notice the difference from the sound they make after the 10 and 20 minute mixes. It's worth the effort for this addictive snack! - 12 Nov 2017 (Review from Allrecipes USA and Canada)
Ghost pepper sauce.... - 10 Sep 2016 (Review from Allrecipes UK & Ireland)
I soaked dry chickpeas for this recipe and used less olive oil and tobasco and they turned out nice, but they are missing salt. I will try marinading the chickpeas for an hour prior to baking next time. - 24 Jul 2016 (Review from Allrecipes USA and Canada)