Here is an interesting discovery. I have made these twice. The first time, I used canned chickpeas and followed the recipe, including the baking time, and using a plain baking sheet. They were not nice and crunchy like I expected them to be, nor as flavorful. The second time, I used peas I had cooked from dry and stored in the freezer. They went straight from the freezer into the oven, on a foil lined sheet this time, and were perfectly crisp and crunchy, and much spicier.
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Here is an interesting discovery. I have made these twice. The first time, I used canned...