I used dried chick peas and cooked them like t do to make hummus. (Boil 3 minutes, let them sit an hour, then rinse and steady boil for another hour.)

They don't absorb as much water as chick peas in a can, so they got burnt quickly.

Next time I'll make sure I soak overnight, or use canned.

I've made my last 2 batches of hummus using canned vs. cooked chick peas, and the texture is far more smooth with canned, well hydrated chick peas vs. the ones I cook at home.

I've made these twice in the last week! I'm not a big fan of cumin, so I did my own mixture of spices (like garlic, onion powder, cajun spice). I bumped the temp up to 450 for 40 minutes also (after reading the reviews), and then at 275 for about 15 to dehydrate them a bit more. Soooo delicious!

I also did a higher heat and left in longer. They are a favorite I think because of the salty/spicy taste - but can't imagine they'd be crispy if left more than a day. Not as crunchy as I thought but made 3x already!

I just did this after doing some research also on allrecipes.com
My suggestion for crunchier chickpeas is to up the temp to 450 and put them in for 40 minutes making sure to check in the last 10 minutes for burning. I would also suggest doubling the recipe.

I tried it as well. Some of them were soft, but the majority of them turned out crunchy. Half way through baking them, I flipped them and that seemed to help them roast evenly which in turned helped them to be more crunchy I guess.

I tried this recipe and my chickpeas never really got too crunchy. And I kept them in longer then the recipe called for. Any thoughts?

is the nutrition for this listed anywhere? thanks!

thanks for the tips

This was the recipe that I needed for gift giving and it was wonderful!
Will make this often as a healthy treat for snacking. It did take a little
longer than the 30 minutes and I turned the oven down for the end of
the roasting.