You have to soak dry chickpeas for at least 12 hours and wash them before making this. Do not use canned or raw (unsoaked peas)
Spiced Chickpea “Nuts”
From EatingWell: September/October 2009
When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.
13 Reviews for Spiced Chickpea “Nuts”
This recipe is great but you have to rinse the chickpeas really well, and then dry them thoroughly with a paper towel (I had to use 6 paper towels before it was dry. This is REALLY important! And don't worry, the paper towels can be reused so its not a waste). (I make my own garlic olive oil using a garlic confit recipe) I used garlic olive oil and fresh cracked pepper. After tossing in the pepper and olive oil I lightly tossed them with Italian bread crumbs. I had to bake for ~35-40 minutes to get them crunchy. They continue to become more crunchy the longer they sit.
I followed the recipe and mine blew up in the oven and the few that didn't were not crunchy.
does that mean frain and rinse the chickpeas and let them sit uncovered for 2 days before you do this recipe?
Maybe try some garlic, a bit more salt, and some curry.