I've made these before--I have photographic proof--but I never reviewed them. I vaguely remember I did have some trouble with them before, as it took them forever to roast and started to burn before they were completely crispy. So, I read through some of the top reviews before attempting this again and made sure my chickpeas were as rinsed and dried as I could possibly make them (rinsed and left in colander for about 1/2 hour, then spread out on a paper towel covered plate for at least another half hour. I believe I may try the suggestion to use cooked from dried and then frozen beans next time-this time, I used canned chickpeas. I then put them in the oven at 400 degrees without putting the olive oil and spices on them, shaking every 10 minutes, for a total of 40 minutes. Then I took them out, drizzled olive oil--about a tablespoon, max--on the chickpeas, then baked for another 10 minutes, shook them, checked them, and baked another 10 more. I might try 450 next time and keep checking them, as most of the chickpeas are crisp, but there are a few that still aren't quite as crispy as I like. However, they didn't burn, and they are pretty tasty--maybe just a tad more salt or garlic powder. Thanks for the recipe!
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I've made these before--I have photographic proof--but I never reviewed them. I vaguely...