Reviewed: May 13, 2012

Great idea and delicious on top of healthy! Next time we prepare, we will try a hotter oven for shorter length of time. The smaller peas had the perfect crunch!

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Reviewer:

Melindark

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Cooking Level: Expert

Home Town: Grayling, Michigan, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 24, 2012

Even shaking the pan every 10 minutes does not keep them from being inconsistently crunchy. And no matter how crunchy, they are not as satisfying as eating a dish of chick peas. Don't season until the last 10 minutes or they burn.

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Reviewer:

Shelley

Reviewed: Feb. 12, 2012

Simple to make and a healthy snack! I will add a pinch or two more salt next time.

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Reviewer:

Julie Love

Reviewed: Feb. 11, 2012

I loved them...I made mine from dry beans. After I cooked them I placed the peas in the refrigerator over night, then pop them in the oven . They cooked very crunchy. This will be my new snack.

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Reviewer:

ladyliberty

Reviewed: Jan. 2, 2012

A previous reviewer (thank you Rock_lobster!) got it exactly right with the technique of "dry roasting" first. Took off one star because I get uneven/unsatisfying results with the cooking method as written.

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Reviewer:

Keryn7

Reviewed: Nov. 26, 2011

Super Easy to make. Put all ingredients in a gallon ziploc bag and shook the peas to coat. Used three cans and didn't double all of the spices (probably should have) needed more salt and probably chili powder. Baked at 450 for 20 minutes, then 300 for 40 minutes. Crunchy through and through. Kids loved them too. Ready to try them with other spices now too... ranch? Buffalo? BBQ? The possibilities are endless.

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Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Nov. 22, 2011

I used 1 tablespoon of olive oil and omitted the cumin. I followed other reviewers and roasted for 40 mins on 400, shaking the pan every 10 minutes. They were delicious!!! I will make these again for sure

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Reviewer:

LovesToCookInON

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Nov. 2, 2011

This was just ok. The spices didnt quite work for me.

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Reviewer:

jmama307

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 16, 2011

I have a fanforced oven so set the temperature at 150 C. I soaked my chickpeas over night and used 420g of chickpeas (not a can drained = 300g of chickpeas) and found that 2 Tbsp of oil was too much (maybe that is why they burned - even though I checked them every 8-10 mins) I will have another go later.

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