Reviewed: May 25, 2012

I cooked my Chickpeas early in the morning, using star anise and other Chinese herbs (bits of wood). As soon as the batch was cool and had dried off I got them in the oven , olive oil, sea salt and herbs de Provence. Utterly sensational, I had some as an aperative before lunch and found it difficult to stop eating them. the Chinese herbs gave them a delicate twang. Next time it will be with chilli flakes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

naguere

Cooking Level: Intermediate

Reviewed: Apr. 21, 2012

Was not impressed with the taste. I think, I 'll stick with soy nuts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IRENAR5

Reviewed: Apr. 16, 2012

These took a lot of tending but came out good. I did the suggested dry roast first. I started at 400 and they seemed to be doing fine but were soft inside after a long time and some started to burn. So I lowered the heat to 250, removed them from oven, sprayed with the Misto and sprinkled with seasoning. Finally got them dry throughout and today they are still nice and crisp.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 13, 2012

I did not care for this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Phaidra Alisha Ruck

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 24, 2012

These are awesome. I used 1 1/2 tbsp of olive oil and baked them at 400 degrees for 40 minutes. Then I added cajun seasoning and garlic salt. Yummy!! Great alternative to chips or popcorn and much healthier! Will make again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DAISYTAZZY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 13, 2012

Mine burned. Will try again sometime at a lower temperature, but I used all I had. They were already burning after 30 min, but were still soft inside.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Picturegal

Reviewed: Mar. 12, 2012

Tastes good but doesn't store well. Eat immediately

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cyndyblonde

Reviewed: Feb. 24, 2012

I thought this was an incredibly easy snack to make that is so good for you! I added jerk seasoning (powdered rub) and it gave them a kick- I did find the odd soggy chick pea but for the most part mine were crunchy- even my picky 5 and 7 yearolds asked me to make them again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Buttercream Mama

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Feb. 23, 2012

I used chili powder, cumin and coarse sea salt. Excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jamama3

Cooking Level: Expert

Home Town: Palm Desert, California, USA

Reviewed: Feb. 22, 2012

This recipe has the following faults: * Olive oil has a smoke point of 180degC; the temperature is far too high. * Temperature for a fan bake oven needs to be reduced. * Recommendations for periodically stirring the chickpeas during roasting need to be made. This recipe did not turn out well, for me.

Was this review helpful? [ YES ]
3 users found this review helpful