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Reviewed: Nov. 24, 2009

luved it! The key to getting them a little crunchy is to place them in a single layer when baking. And check up on them as they are in the oven- you may need to keep them longer! We finished them as soon as they were done! :D

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shamsa khan

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Reviewed: Nov. 8, 2009

They're ok. I pre-roasted them for about 1/2 hour at 375 degrees. They came out crunchy. I then dipped them in lemon juice, coated with cooking spray, and then coated them with the spices. This de-crunchified them. I then cooked again for 25 minutes at 325. They became too crunchy, losing the flavor. Next time, I might omit the lemon juice and just use PAM and coat with spice.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 4, 2009

great healthy easy-to-make snack

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christina

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Reviewed: Apr. 25, 2009

These are yummy if you like the somewhat sweet, Indian flavor - which I DO! However, describing the texture as "crispy" is a bit misleading. They are a TAD crispy on the outside and normal bean texture on the inside. Try 'em, you'll like 'em.

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meganpertzborn

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Reviewed: Mar. 30, 2009

This recipe turned out very interesting. I really like it as a snack. It reminds me of boiled peanuts that have been shelled and seasoned. I just made a batch of them to see what I thought. I think I might start taking this with me to school to snack on while I am in class.

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AnnieS

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Reviewed: Mar. 12, 2009

The spice flavor was very good, but I didn't like the texture. They weren't like a crunchy snack . . more of just a dry mealy (?) kind of thing. I ended up trying to pan fry them after the roasting to get more of a crispy/crunchy feel. After frying I tossed them with more spice, brown sugar and salt to add back flavor. It helped a bit and we still ate them, but I probably won't make it again.

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jillyj

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

I thought this sounded interesting and decided to try it out on my kids. They loved it!! Quick, simple recipe to make that will make a healthy snack! Brought it to dinner club and they all asked for the recipe. Thank you.

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Lisa Stull

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Reviewed: Feb. 25, 2009

I am the one who submitted this recipe. I'd like to point out that although the nutrition information makes it sound like this recipe is high in fat, most of the oil stays in the pan when you're done. It's just there to make the seasonings adhere to the chickpeas, and to keep the chickpeas from sticking to the pan. Probably some cooking spray would do the same trick if you're concerned.

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