problems with roasted chick peas
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problems with roasted chick peas
| Wed, 03-09-2005 - 9:23pm |
I have tried roasting chick peas 3 times and am not happy with the results. The first time, they were too dry and so I thought my oven was too hot. Then, for 2 times, they don't seem crisp enough. What consistency are they supposed to be? I thought that they would be a good snack instead of pretzels and such. Maybe they aren't supposed to be crisp?

Hi. I make the roasted chick peas quite often. I found we like them crunchy, like a corn nut. If you eat a handfull at a time, they are kind of dry tasting. We usually snack on a few or my favorite way to eat them is on top of my salad.
With my oven I have to bake them at 450 degrees for 20 minutes, stir and then check them every 5 minutes or so (they burn fast once they start going). I bake them until they kind of rattle when you shake the pan.
HTH!
Michelle
I found that you have to take that slimy white coating off the chickpeas or they won't get crisp. It must hold in moisture. It easily came off some of the peas while I was rinsing them and patting them dry. I didn't knock myself out to get it off the rest and those were the ones that weren't crisp.
I tried them with ranch seasoning and quite frankly, they weren't all that great.
Coating with the oil spray helps keep the moisture in too. :)
Susan :)