Comments on: Super-easy snack food

By: kate

kate — Fri, 12 Sep 2008 17:04:14 +0000

Thanks, Adrienne! I think the key to getting salt to stick is using plenty of oil, sigh…..

The photos are weensy on the old posts because I used to use Shutterfly and then they changed their system and all the old image urls became urls to thumbnails instead of actual photos. I have to go through and update them but I haven’t had the strength. Thanks for reading! (PS, those roasted roma tomatoes make me hungry for my mom’s garden!)

By: Adrienne

Adrienne — Fri, 12 Sep 2008 16:23:51 +0000

I tried these, too, back when they first were posted on the Kitchn, because I am o-b-s-e-s-s-e-d with chickpeas. The garam masala didn’t stick and the salt all ended up in the bottom of the bowl… not sure what I did wrong, but I wasn’t that motivated to try again. Maybe now that I’ve seen it done right I’ll give it a try.

PS Just discovered your blog and I like it a lot! For some reason the photos in the archives are eensy-weensy, but they are normal sized in the new posts (April 08 – forward). Is that on purpose?

By: kate

kate — Fri, 20 Jun 2008 20:30:27 +0000

Yay, I hope they work out for you!

By: megan b

megan b — Wed, 18 Jun 2008 05:09:33 +0000

OMG! I’m so incredibly happy I accidentally ran across this post- I’m catering a wedding for 70 this weekend with a mediterranean theme and needed something crunchy for my green salad. I also overbought chickpeas by like 5 cans, *and* my fridge is so full I cant fit anything else in it! Thanks for the perfect solution to my dilemma!!!

By: Tricia

Tricia — Wed, 28 May 2008 13:54:22 +0000

Beware, I can speak from experience – too many chick peas make for a LOT of GAS!

Sorry if TMI.

My favorite way to eat them is with cajun seasoning – give ’em a little kick!

By: kate

kate — Tue, 27 May 2008 16:02:26 +0000

Aileen- Sweet, good flavor ideas. And I’ll try the drying-in-oven trick next time, which may be tonight!

Manager Mom- Yeah, I can see that. For some reason I’m a sucker for things with that texture?

Germi- Do two cans!

By: germi

germi — Tue, 27 May 2008 07:52:53 +0000

I love this idea! I made a lentil/chickpea soup this weekend (it was FREEZING in L.A.!), and I have about 3 cans left over. I’m trying this right away, with a little sea salt and pimenton. I can’t wait!

By: Manager Mom

Manager Mom — Sun, 25 May 2008 13:38:07 +0000

Oh… I will eat pretty much any vegetable in any form, but I found those Snapea Crips to be pretty nasty. I tried to pass them off on my kids and they just gave me their best, “What the heck have YOU been smoking, Mom?” look…

By: aileen

aileen — Fri, 23 May 2008 14:41:14 +0000

roasted chickpeas became one of my favorite treats on an ill-fated attempt at sticking to the south beach diet. they made a handy replacement for potato chips with their crunch and saltiness.

they really can withstand almost any spice combination, and i’ve tried many. from a more italian tinged rosemary/garlic/sea salt combo, to a spicier chili based combo.

one thing i often do in order to achieve more crispy-ness, is after they’re pretty much done, i turn the oven off, prop it open just a bit, and let them sit in the oven for a while as it cools. They dry out a bit more this way, without the risk of burning under too much more heat.

By: Nicole

Nicole — Thu, 22 May 2008 22:00:33 +0000

Oh, these sound so simple and so good! I’m absolutely trying tonight when I get home. I have a can of chickpeas I bought for another recipe I never made, so here’s the perfect use for them.