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.

Reviewed On: Nov. 2, 2009

These are excellent, even better the next day! I thought they were going to be way too salty because I tasted them before the sugar mixture, but once dipped in the sugar they were great! I used more Chipoltle Chili Powder & no regular Chili powder, otherwise followed the recipe. I took mine out a little bit early because I felt some pieces were getting a bit too dark. Thanks for the recipe!

Reviewed On: Oct. 22, 2009

Delicious! I used a Rosemary Roasted Chicken Carcass, cooked it longer than stated, and it was flavorful & so good! It was too much basil for me, but it floated to the top & I was able to skim it out. Thanks for the recipe!

Reviewed On: Oct. 22, 2009