Comments on: Crispy &Sweet Garbanzo Bean Snack

By: Val Arie

Val Arie — Fri, 01 Jul 2016 01:34:38 +0000

In reply to Olive.

The problem with the pizza stone is that these little morsels act as popped corn when the oven door opens and exposes them to air…Soon the kitchen wreaks of burned beans on the oven floor. ;+) It’s best to use a high-sided pan for best results. I have been making batches of these beans for a couple of days, and I’m still looking for a two-thumbs-up recipe. I can’t wait to try Sugar Free Mom’s recipes in a few days; and will leave an update.

By: Lynn

Lynn — Fri, 27 May 2016 20:20:14 +0000

Thank you i love chick peas and also if you blend cocoa nibs in either bake them or put in fige they are fabulous…oh after after blendingg them alone or with cocoa nibs put them in to like a meat map effect and you can season thit what you like …GREAT FAT BURNING FOOD! I and my daughter are cealic and dairy intolerant ! I am fom Ireland and love to try recipies also can you email me as i have been sugar free but i have under active thyroid gland so put 3 stone on while eating great but i lost it in 6 weeks so love to help you if you wish but you look fabulous ..Please get in touch as need information on things! Thank you fiely something so my daughter not deprived!

By: Anita

Anita — Fri, 25 Oct 2013 16:38:00 +0000

Thank you for the code to save on ordering Sucanat. My hubby and I were just talking this week about alternatives to refined sugar, etc. I hopped onto this site and my first order is on its way! Can’t wait to get it and to try this recipe. Garbanzo – YES, please! 😀

By: Patti Pickett

Patti Pickett — Fri, 25 Oct 2013 13:49:20 +0000

I tried your garlic parmesan garbanzo beans and they were great. What can I substitute for sucanat?

By: Amy

Amy — Sun, 24 Feb 2013 10:35:23 +0000

I made something like this years ago and didn’t know whether to cook th beans or just soak them…. When I just soaked them they were far too hard to be eaten… My daughter broke a tooth. When I cooked the soaked beans (canned ones are aleady cooked) they never got crispy or crunchy… ended up giving up on them…

By: Brenda

Brenda — Mon, 19 Nov 2012 15:16:51 +0000

In reply to Irene Terry. Yes

By: Irene Terry

Irene Terry — Mon, 19 Nov 2012 14:22:32 +0000

In reply to Brenda. Thanks for responding so quickly!! Did you mean let them DRY longer than half hour, though?

By: Brenda

Brenda — Mon, 19 Nov 2012 12:03:22 +0000

In reply to Irene Terry. I've done the same thing and let it stay soaking even the next day. But when you get home if you have time let them soak for longer than a half hour.

By: Irene Terry

Irene Terry — Mon, 19 Nov 2012 06:39:55 +0000

I’m soaking these overnight tonight as directed but I plan to eat these tomorrow NIGHT. I’d like to eat them fresh out of the oven but that would mean also soaking them most of the day tomorrow – will they be OVERsoaked? Please let me know if I should dry them in the morning and let them sit all day or keep letting them soak. Thanks!

By: Brenda

Brenda — Mon, 16 Jul 2012 10:42:48 +0000

In reply to Penny.

I don’t use any artificial sweeteners and definitely not splenda, here’s a link why: https://www.sugarfreemom.com/recipes/3-splenda-myths-busted/

By: Penny

Penny — Mon, 16 Jul 2012 07:05:54 +0000

Why would you not use the sugar free syrups with splenda in it ?
I haven’t tried your recipe yet I’m not a fan of chickpeas but I’m willing to try them again with these recipe . Looks yummy, thanks.

By: Brenda

Brenda — Sun, 20 May 2012 02:08:01 +0000

In reply to Penny Wheeler. I haven't seen that, but I wouldn't use any sf syrups that contain splenda.

By: Penny Wheeler

Penny Wheeler — Sat, 19 May 2012 19:16:42 +0000

I read that you can use sugar free syrup for pancakes and mix it with Stevia to get brown sugar – I saw it on Pinterest… I wonder if thats an option? My husband is a diabetic and LOVES sweets, so i have to be so careful….

By: Brenda

Brenda — Sun, 22 Apr 2012 18:21:07 +0000

In reply to Olive. Awesome tip! Thanks!

By: Olive

Olive — Sun, 22 Apr 2012 14:40:37 +0000

I’ve baked chickpeas before and I find they get crisp w/o burning when I use a baking stone.