Roasted Chickpea Lovers...

apittmanrn

Mine come out of the oven crunchy, but in a couple hours they are soggy and limp. Secrets?????

CaffeinatedConfectionist

Aww, that sucks! I love roasted chickpeas, but I'm not sure why yours turned out that way. I made a batch several days ago and put them in a tupperware when cooled, and they're still crunchy. For what it's worth, this is how I made em: took chickpeas that I had soaked, boiled, and drained. I removed any loose skins, and let them air dry. I tossed them with a very small amount of olive oil, just a drizzle, and some kosher salt and a couple tsps of spices. I baked them at 375 to 400 degrees for about twenty to thirty minutes. I just kind of eyeballed them for doneness, but I didn't take them out until they were a dark golden brown all over, with some even darker spots where they'd been touching the pan. I let them roast until when I taste tested them they were pretty much entirely crunchy and the insides did not taste soft or mealy. Then I let them cool on the pan, and put them in an airtight plastic container when cool.