Comments on: Crispy Roasted Chickpeas

By: Nicole Harris

Nicole Harris — Mon, 30 Jan 2017 15:51:42 +0000

In reply to Liz @ The Lemon Bowl. Yes, definitely a better choice than chips!

By: Nicole Harris

Nicole Harris — Mon, 30 Jan 2017 15:50:40 +0000

In reply to Sandy Coughlin. Me too!

By: Liz @ The Lemon Bowl

Liz @ The Lemon Bowl — Fri, 27 Jan 2017 12:27:38 +0000

The perfect healthy snack! So portable too!

By: Sandy Coughlin

Sandy Coughlin — Fri, 27 Jan 2017 02:27:02 +0000

I love roasted chickpeas, they are one of my favorite snacks EVER! So yummy!

By: Nicole Harris

Nicole Harris — Tue, 24 Jan 2017 17:15:52 +0000

In reply to Aneah Epshteyn. Yes, you can use regular olive oil. If you are wanting extra crispy chickpeas you can also roast for a bit longer, just watch very carefully during that extra time to prevent burning. And yes, you are correct. I make these to eat immediately. I find they get soggy if stored for later. I have had a little success reheating in a saute pan over medium/high heat. That brings a bit of crispness back to the chickpeas.

By: Aneah Epshteyn

Aneah Epshteyn — Tue, 24 Jan 2017 02:18:53 +0000

Can regular olive oil be used? I don’t have the algae oil and don’t want to get it just to try this recipe. I tried a chickpea recipe a few years ago and they were only crispy after I took them out of the oven, then got soggy after they say a day. Since I didn’t see a way to store these, I’m guessing they aren’t meant to be kept? Thanks