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NIRERIN Posts: 12,032
2/4/13 3:09 P

i think you really have to cook them the same way that you would use your oven as a dehydrator, really low and really long. then cool them for about 2-3 times as long as you did. then store them in an airtight container with either a little bit of bread or some uncooked rice.

35BYMAY SparkPoints: (1,477)
Fitness Minutes: (555)
Posts: 281
2/4/13 2:39 P

yeah, I think the key is to completely, totally cool them, like all day, before putting them into a container. even though they feel cooled, they will still give off moisture for some time

SWEDIEPIE Posts: 338
2/4/13 2:36 P

I make these a few times a week. I would say an airtight container will help- I store mine in a mason jar. Also, I let the chickpeas air dry almost the entire day or overnight on the counter so that they'll very dry before I roast them. In the morning I put them in ziplock bags for the kids for school, and they haven't complained that they go mushy. So maybe it's the container.

I skip the parmesan and make mine with the olive oil, sea salt and red pepper.



STDWYNWEN SparkPoints: (11,296)
Fitness Minutes: (4,551)
Posts: 559
2/4/13 2:33 P

Hi Becky

I got this from the following blog..
foodielovescompany.blogspot.com/2010/03/ro
asted-chickpeas.html


"Originally when I was checking some directions on how to make these they said to coat the chickpeas in olive oil and then add salt (only if you're not using canned), garlic powder, and seasoning and then bake. This seems like a good idea, but I found out from a few reviews that I read that this starts out well, but by the next day the chickpeas are soggy....So I'm dry roasting my chickpeas. This means I'm roasting them without adding olive oil or any seasoning and then when they come out of the oven I sprinkle them with my seasoning. Doing it this way means I completely omit the olive oil and avoid the possibility that they become soggy"



BUNNYKICKS Posts: 2,329
2/4/13 2:30 P

Same thing happened last time i made Kale Chips :/

Maybe some things are meant to be eaten freshly-prepared and not stored.



35BYMAY SparkPoints: (1,477)
Fitness Minutes: (555)
Posts: 281
2/4/13 2:27 P

Martha Stewart (lol) says to store them in an airtight container for up to one week... her recipe is just olive oil, chickpeas, salt and whatever dried spices you like... are you adding other ingredients than this? she cooks hers at 400 degrees for 45 minutes, and cools completely :)

DIETITIANBECKY Posts: 26,699
2/4/13 2:01 P

Help this dietitian...please

So I made roasted chick peas last night and they turned out nice and crunchy.
I let them cool and put them in a zip-lock baggie.
Today they are soft and mushy. YUCK!
What did I do wrong???

Any cooking or storage tips to solve this?

THANKS
SP Dietitian Becky

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