Crunchy Chickpeas with Rosemary and Olive Oil

Loved the flavor and crunchy texture. Great on salads or just eating as a snack. You just have to keep an eye on them if you do not want them to overcook/burn (like nuts), duh!

Followed recipe to the letter. They came out like rocks. I even checked them at 30 minutes. This did not work.

Good recipe -- but only if you keep the baking time to around 30 minutes. As the two other reviewers noted, 45 minutes at 400F is much too long. One star for the recipe as written, but if it had the correct baking time it would get top marks.

My guess is that the original recipe author didn't actually let the chickpeas sit to dry as the recipe suggests, which may have made for a lot more water to evaporate.

45 minutes at 400 and I got charcoal. Please update the recipe beforw others spend time and resources.

I'd suggest trying a shorter time, at least at first; I did them for 40 minutes, and while they looked good, they were far beyond crunchy. I seriously feared breaking a tooth. That said, they are delicious; next time I'll cook them for half an hour and see how that is, and I'll use half the salt.