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I made some last night using garlic powder and chili powder in a 400 degree oven for 45 minutes. They were good, but still a bit soft in the middle and kind of bland.

Are they supposed to be crispy all the way through like a peanut? What else can I use for spices to kick it up a bit? Do they have to be refrigerated after roasting?

I used some today on top of my cabbage and potato salad, they were great! I have "croutons," I am happy.

I've never made these, but have heard they are tasty. Why not sprinkle them generously with DASH extra spicy seasoning? AnneC

I've been obsessed with these lately! I cook them for 1 hour or 1 hour 10 on 350. But I keep stirring every 15 minutes and sampling one. With no oil, I add a lot of seasoning to make sure it sticks. I've done a salt and vinegar, a salt, paprika and chili powder, a cajun, and Indian version. All amazing!

The first time I tried they were soft so I turned down the temperature and cooked longer so they were fully crunchy. Did the trick!!

Thanks, I'll give that a try, I think I'd like them better if they were crunchy all the way through. My teenage daughter even liked them and believe me that's progress. She thought they were peanuts at first!

That sounds good, thanks. I have to make these salt free. Time to hit the spice aisle to see what's out there.

Yep, that's what I do. I have a convection oven and it takes me about 45 minutes to get them crunchy. Also, I found that it's best not to store in a ziplock bag..they got soft. I store them in a plastic container. We absolutely love these. I like them with sea salt, garlic and chili powder.

Thanks for posting this. I made them a while back but was under-whelmed with the results. Mine were definitely not crispy/crunch enough. I'm going to try them again following the suggestions posted here. I used curry powder for seasoning.

I guess if they're dry to the point of being crunchy all the way through then they don't need to be refrigerated?

I don't refrigerate mine and they are fine. Not that they are around that long, but I've had them a few weeks and they never went bad. I stored them in a plastic container in the bread drawer.

I have this down...one hour total baking time, shake every 15 minutes (they stick) in a 400 degree oven.

These were seasoned with garlic powder and curry powder:

http://s1061.photobucket.com/albums/t47 ... ckpeas.jpg

The taste reminds me a little of roasted soybeans...they are awesome...I'm happy now!

I made roasted chickpeas with the DASH extra spicy seasoning and they tasted delicious. I cooked them in a 400 degree oven for 45 minutes or so and they were crunchy all the way through. I've been eating trail mix whenever my hubby brings it home for himself because I just can't seem to resist it, but next time, I'll make some roasted chickpeas for myself. AnneC

Attack of the exploding chickpeas!

I had to try these last night since I love chickpeas and I love crunchy snacks.

So I cooked up some chickpeas from raw beans and then rinsed them and put them on a pan and into the oven at 400 degrees.

Shortly after I began to hear popping, and sure enough the chickpeas were exploding! I turned down the temp to 350 but they still exploded.

I even let some cool and then tried them again, with the same result.

Well, they came out delicious and it's not too bad to clean up some chickpea shrapnel from the oven.

Hmmmm.....KFC popped chicken peas.....

Bevause I am always baking potatoes and my oven is already at 450 I bae them at 450 for just 30 minutes and they are nice and crunchy. I cook them on a Silpat soi ont need to stir. The only seasoning I use is Chili 9000 from Penzeys. Nooch is good on them though,

I was always trying to figure out how to get the chicpeas really crispy and I never could do it. I figured out how! Don't roast cooked chicpeas, roast uncooked chicpeas. So I buy dry chicpeas and soak them overnight, then drain and rinse and cover with seasonings and put in 400 degree oven until crispy. I think it was 20 or 30 minutes. They were so crunchy, like little nuts.