I keep them stored in a Tupperware container at room temp. This is a great tip to season after they have baked for a more crispy result but I found the spices a little raw even though I added while the chickpeas were still warm. We’re working on an alternative option, but it’s likely a few weeks out as well. Will add them to a salad or just snack on them. I followed the recipe exactly as shown – making sure the chickpeas were super dry before baking, and peeling the skins – and they turned out perfect. Pretty much followed directions but did lightly season with ground sea salt and black pepper, garlic powder and fresh garlic slivers. This was the very first roasted chickpea recipe I’ve tried, and I think it will be the last one! These are best in the first day, but they will last for 4-5 days at room temperature. Loved this snack! Then let cool 5-10 minutes – they will continue crisping as they cool. So, garbanzo beans are on my grocery list because I think I’ll be making these a few times a week. Thanks Dana!! Yay! Can see me making this on a regular basis. So glad you loved it! We’re really trying to avoid the calorie black hole that is chips, and this was such a fantastic and healthy substitute! You can make them from dried beans, you just have to cook them first: https://www.loveandlemons.com/how-to-cook-beans. It works wonders! I have attempted crispy chickpeas several times and they have never been crispy. After a couple of days they were perfectly crispy and enjoyable! Put them in the oven directly from draining? These are so good! Mine turned out super crispy and I can’t stop munching! I’ve roasted chick peas before using your advice in the past…but it has been awhile. Thanks so much for sharing! Thank you for figuring this out and sharing! Will use again! Yes! Try these chickpeas with my Curry Roasted Fennel Salad, Garlicky Kale Salad, Sweet Potato Noodle Pasta, Curried Butternut Squash Soup, Butternut Squash Pizza, Greek Goddess Bowl, or Sweet Potato Chickpea Buddha Bowl! They are best used within two days. I washed, removed skins dried chick peas with towel then put in oven on pizza mesh rack to dry further, about 4 min as oven preheated. They turned out perfectly! I made these before I read your recipe with skinned chickpeas that were not canned but from my freezer. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. I’ve tried many of, “Crispy Chickpeas” recipe and this is by far the most straightforward and well amazingly delicious recipe! It’s super helpful for us and other readers. I’d go a little longer – ovens can vary. Love that seasoning tip. Roasted Cherry Tomato & Thyme Couscous Salad, Rainbow Kale Salad with Carrot Ginger Dressing, https://www.loveandlemons.com/how-to-cook-beans. I will experiment with flavors next time. We recommend either our DIY Curry Powder, Shawarma Spice Blend, or chili powder. It actually sounds like yours may have been overbaked? Hope this helps you chick pea lovers out there…munch on !! I plan to add spices to them tomorrow then freeze 3/4 of them. I make these in the evening for next days lunch all the time. ? Hi Nancy! Relatively easy to prepare except for peeling the skin (but worth the effort). Thanks for all of efforts on this one! They just needed a bit of extra time to dry. They start firmer and drier than canned, so they get crisper. Tip #5 is to let the chickpeas cool once out of the oven, and tip #6 is to store without a sealed lid. I collect tiny spoons wherever I see them, especially when I’m traveling… I think I got one at a now-closed ceramics shop in Austin, I think the other two I picked up in Japan. They were creamy inside and crisp outside. 30 minutes at 400 F did it for me. It’s honestly not ideal as they are best fresh. I made these yesterday, and they did not turn out at all. Place the tray in oven as it preheats to slowly dry them further. ;) Tony. It sounds like the fact that it was a convection oven might have been the issue. Question: would the same process (skinning, etc) be recommended for other beans? Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes. This recipe worked! These were perfect and they stayed crisp! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! These are a great salty snack alternative to nuts. Did I misunderstand or do you suggest alternative? I save silica gel packs that come with many non-food purchases. I also soaked and boiled my own garbanzos, ways better, in my opinion. I absolutely love this snack and topper, thank you. These were a great snack and just what I was looking for. – or simply remove the skins that come off. Baked them today for around 30 mins and they came out perfectly! Simple methods, BIG flavor, so crunchy and delicious! Remove from oven and toss with seasonings (if desired) while still warm. Hi Sophie, I’d give them more time – oven heats can vary. I’ll definitely be making these again. But now I’m considering pulling some back out of the freezer to make more because this is a really good, tasty, crunchy, healthy, inexpensive snack. Would olive oil work too? I ended up baking for roughly 30 minutes (tossing the chickpeas after 20min) in my non-convection oven at 350F as I found they were getting to be pretty crunchy (I took all the skins off). Now, it’s time for oil (if oil-free, you’ll omit this step) and salt. For about 35 mins depending on the brand of chickpeas. I run water over the peas whilst gently rubbing small handfuls together. Like, really, really well. Just be sure not to overcook them – if they’re mushy they won’t stay in tact to become crispy later in the oven. I was wondering have you try it with other Beans ( mung , aduki, ) instead of chick peas. Perhaps lowering the oven temp would help. Hope that helps! I have been waiting for this since the time I saw you Insta story ;) Cant wait to try it. I have an iPad and I copy and paste onto a Pages document, then keep in a file until I want it, then print that out if you want. It was almost like eating rocks. Love always ? They aren’t on your webste.. So far the 1st batch is super crispy. They were delicious. Next time, would you mind leaving a rating with your review? Thanks! Could this make you sick?? Like someone else suggested I put them in the oven for five minutes to dry and then added the oil and salt and cooked for another twenty-five minutes and they were perfect. I did use the no- oil method, and the seasoning didn’t stick well. THANKS! Cook for 1 more minute, stirring occasionally. After making your recipe, I barely have any left! Mine came out like crunchy peanuts!! Fingers crossed! It’s super helpful for us and other readers. They’d also be equally tasty on my Mediterranean Baked Sweet Potatoes. Thank you very much, I’d never thought of roasting them before! Hi! Took some time getting the skins out but absolutely tasty!! Just curious if it’s been tried. It’s a challenge to not eat them all right when they come out of the oven… but gotta save them for my lunch salad ? I love these chickpeas as a straight-up snack at home or on the go. It’s no secret I’m a fan of roasted chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Thanks so much! Will you share how you cooked the home boiled chickpeas? Is there something else I need to do before I can print them? I was going to use coconut or olive oil for this recipe…. I’m not sure. You could use any word processing app, even notepad if u wished. I’m about to crisp up some chickpeas and the chickpeas I have are a large bag of dry beans. Thanks so much for the lovely review! I’m crossing fingers that my fussy toddlers will enjoy it too. Followed instructions for no oil version including peeling the garbonzos. Salt and garlic masala spices added. Need help? They may lose some crispiness, but should work okay! Check out this tutorial! I soak them for a day, then I cook the chickpeas for an hour in the IP, then put them to dry on a clean dish towel. Preheat the oven to 425 and drain and rinse your chickpeas. (I find shelling them quite fun : ) Roasting chickpeas is simple! I recently discovered roasted chickpeas, and am addicted! Instead, we immediately ate them all, covered in nooch and garlic powder. In experimenting, I found that, at too high a temperature, the chickpeas burn quickly while being tender in the center. Awesome!!! Yay! And how do you store? Thank you! Just made this and they are lovely and crunchy. Just dry roast the beans. Perfect way to use all those extra chickpeas after opening the can for aquafaba. Removing the skins helped a lot. We are so glad you enjoyed them! I agree, chickpeas are so great in an air fryer. Thank you so much for this recipe!! Thanks so much for sharing, Sheila! I used Trader Joes chili lime seasoning and curry powder and I think they’re great. They are so delicious and I will be making them all winter long for a snack on the go. My favorite is just plain curry powder. Do you happen to be printing from an iPad? We are so glad you enjoyed these! I tossed with a mix of smoked paprika, sugar salt and cayenne. I also recently tried fava beans like this. I simply DRY ROAST my garbanzos. BTW-Has anyone tried this from dried chickpeas? A neutral oil is when you don’t want your oil to add its own flavor to your dish. The print function should work on a computer if you have access to that. These look great but I can’t get on board with LEGUMES. Hi Leeann, I’ve found that certain brands have skins that are very loose and others are tight. I probably gobbled 1/3 before he woke up, and he quickly dug into the rest. I added the Trader Joes *Everything But The Bagel Sesame Seasoning Blend*, and I’ve never felt so fulfilled. Too bad I only had 1 can of garbanzos…I would have made more. I just kept them in the longer cooking (around 1.5 hrs) as I had a lot of beans in both (double) ovens and multiple racks. Hi Brian, try baking a little longer to see if that helps! And when it comes to crisping chickpeas, every little bit helps! Bring to a boil, cover and cook with medium pressure for 25 minutes (or simmer for 50 to 60 minutes). All the positive reviews here can’t be wrong so I’m guessing it’s my oven. And the cajun spiced ones are toddler approved, which was an awesome surprise! We are so glad you enjoyed them! Also, drying the chickpeas in the fridge for a few hours or overnight helps. Super crispy and delicious. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are! Would you allow me to share this with them as long as I give you full credit? Xo. Thanks so much for the lovely review, Sarah. So delicious and peeling the ‘peas really does make a difference. I’ll try your method. Better luck next time! I sort of made this recipe. Oiled and Cooked for 43 min . This is so so good, I personally don’t enjoy any type of potatoes but leaving them out worked out just fine super good dressing (: These were so delicious! But I’d say just try leaving them at room temperature and/or reheating in the oven to dry them out (freezing adds moisture). I like the roasted chickpeas – like you, I adore chickpeas in most everything. Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture. I also used garam masala to season. I sprinnkled with no salt organic seasoning from Costco and fine sea salt. I’ve been cooking my chickpeas from scratch in an Instant Pot and using them for this recipe, they come out great, and some of the skins are already kind of peeling off when they come out of the pot. Thanks so much! Sounds like you set it 50 degrees higher than recommended. Then I oven roasted for 25 more minutes. I love crispy, so yay!! Thank you for the recipe! Chick peas are heavier than the skins so…once I’ve got a cloud of skins floating in the water, I carefully pour the excess water out of the bowl (put a catcher in your sink drain just incase a few peas try to escape ) and the skins wash away. OK Thanks! Dana suggests leaving them in a container without the lid at room temp for up to 4-5 days. Hi Suzanne, that’s so odd, I’ve never had popping happen. These are so good! Sounds good. on the mesh rack in convection oven. Put kale chips in same oven temp … they worked out fantastically too :) we are happy here. After they’re completely dry, I follow the recipe as written here, though I do NOT peel them, though I used to when I first started making them. Very crispy and crunchy, I rinsed and dried them well. Put the peas in a bowl of water, agitate with wire whisk and they float off, so I am told ! Aw, we’re so glad she enjoys them! Friends, the day has arrived! Remove any loose skins. We create & photograph vegetarian recipes Such a great thing to snack on and so much more affordable than store-bought chickpea snacks! For the chickpeas shown above, it took my pressure cooker 15 minutes to reach full pressure, then 10 minutes at full pressure to cook the beans, followed by a 20 minute natural release cool down — a total of roughly 45 minutes to achieve tender beans. Even better, they’re a great healthy vegan snack on their own! Plus, plant-based and gluten-free. They’re: CrispyFlavorfulSimple to makeVersatileHealthySnacky& SUPER delicious. I put some on our (2) salads and then by the time the evening was over, I had eaten all the rest. I just made this. I made fresh chickpeas yesterday as I was planning to make some oven baked today. Some of the skins should start coming off. I think it has possibilities. I made these just now and they’re delicious! I used them as a snack and to top a yummy vegan salad. Thought I’d add my way of getting rid of the chick pea skins…. Xo. I have not tried your method of adding the seasonings after roasting, so will do that next time. Any thoughts on trying this in an Air Fryer? We’re so glad you found this recipe helpful, Diana! Glad to have found your site! However I’m glad I checked at 40 minutes because they were almost too crunchy to eat by that point. :) Make sure to get them good and dry before baking and they will cook more quickly. Love this! Thank you for giving an option for oil free! 🙂. Whoop! And now I finally have a homemade food I can bring to things :), Hi, did you have more ingredients to this recipe before or am I going crazy? Now they are just kind of pasty mush in a bean. Your email address will not be published. Delicious. Still crunchy the next day! They turned out great!!! Great tips! Chickpea skins came off pretty easy. So 350 degrees is the sweet spot. With this recipe I made perfect crispy chickpeas, with chilli powder, and have subsequently stocked up on more tins, and new spicy mixes, so I can keep making them! Instead, crack lid so they can “breathe” a bit. First method I’ve tried that has made them actually crispy! In experimenting, I found that, at too high a temperature, the chickpeas burn quickly while being tender in the center. I cooked my own chickpeas from dry, drained and layed out on a parchment lined cookie sheet. No oil, no salt. They normally don’t last past the 2nd day here, and even with the extra steps of having to soak and cook the chickpeas, I genuinely enjoy making this healthy and delicious snack! Thank you! Do you think it would help to add the salt prior to the oil, and letting that draw some more moisture out (similar to how you would do with zucchini or eggplant)? Perhaps it’s too humid here! I couldn’t get them toasted as crisp as I wanted in my oven, so finished them in my Instant Pot Air Fryer. Not an ounce of moisture… I have had these once before out at dinner and loved them. Amazing compared to some other brands. That would probably enhance the flavor for sure! Thanks so much for the lovely review, Nina. You can use olive oil if you don’t mind the taste! After forty-five minutes, turn off oven, leaving beans in for another half hour. This did not work out for me. I went for canned because: easy. Your email address will not be published. ? The chickpeas were nice and crisp. Spread the chickpeas on a kitchen towel and pat them dry. I had dried chickpeas and used a tbsp of baking soda during the softening process which eased the skins right off! I want to make these and keep on hand during a road trip for a healthy, easy snack. Just tossed them in a little more salt. I discovered that if (1.) Made it for a dinner party to use as croutons on a salad, but everyone ate them as a snack instead! It uses an electric pressure cooker, but perhaps there is a way to convert it? Then I take them out, season them, and enjoy. Best recipe for a simple, nutritious snack or as an add in for so many other dishes! Thank you for your recipes. I tried this recipe today and I Love em’. Thanks for sharing, Jenna! I must roast mine crispier than you because mine keep in a mason jar forever. They were perfectly crisp and my teenager ate every last one in a single sitting without adding anything extra. Let us know how it goes, Marilyn! I cut and paste the details I want (including a few piccies), into Microsoft Word and save as a PDF. Enter: roasted chickpeas. They turned out well. If I am not using can garbanzo beans, but natural ones, do I cook first? Made theses last night. Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes: For more snacks and appetizer ideas, check out this post! Xo. Thank you, I will try it again and hopefully it comes out better next time. Note: peeled chickpeas cook faster than unpeeled. Made these tonight along with Baked Kale Chips. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me. If anyone is looking for a quick hack to speed up the drying out process – try roughly towel drying the chickpeas before pouring them into a large plastic bowl. Hi Jill, it must be a personal thing – I think they’re best on the first day and I usually don’t have them around past day 3 (probably because they’re eaten by then). When I saw your recipe I was excited. Thank you for these instructions!! I love your recipes, just wanted to make this one easier, so this is my version…. I saved the skins, tossed with olive oil and added them to the roasting pan for the last 10 minutes. I only peel them if they are really coming off, I don’t try to force off the ones that are tightly adhered. As I was reading through the recipe I wondered what would happen if we threw the chickpeas in a dehydrator? Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Thanks for your recipe and great tips. I put them in the sealed tupperware with my chickpeas and they keep them crispy and fresh longer than they last in our house. It’s the air drying that made the difference as I didn’t have the patience to peel every one, though lots fell off in the cooking. Great Recipe as always :) Thank you. If I don’t let the chickpeas dry out enough first, it takes about 30-40 minutes to crisp up. Thank you so much for all this delicious guidance… I love your recipes! I was amazed at how good these were after having lackluster results from baked chick pea recipes in the past. Air fryer for the win! Drain chickpeas well. Both times I dried and skinned the chickpeas (which I cooked myself in a pressure cooker). The #1 crispy tip is to rinse, drain really well, then dry really well. Cooked for about 50 mins in a 350 degree oven and they’re beautifully crispy! Sautee onions, garlic, chili, and ginger for two minutes. (drained and very well drained + thoroughly dried), (if avoiding oil, omit and don’t rinse chickpeas out of the can – just drain). Love your recipes! They work well in so many different dishes – salads, grain bowls, soups – to make for delicious and easy lunches. The less moist (ew, sorry) the chickpeas are, the crispier they will become! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. I found that this helped them stay crispy longer. Then I oven roasted for 25 more minutes. I made the no-oil version last night and they were super yummy! I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. Thanks for the recipe! But if your room is really hot, they could spoil faster. I’m looking forward to playing around with other flavours….maybe cinnamon. I’ll be making this tomorrow. Thanks for reporting back! I added my seasonings and baked them a second time. So finding a great brand is my #1 quickest tip to avoid any peeling. It’s super helpful for us and other readers. Thanks for the recipe, Thank you for all the work you put into your posts. We love to eat, travel, cook, and eat some more! Travel very well too. Once your chickpeas are dry, this brings me to tip #2: Peel the skins! You still need to cook them until tender before using them in this recipe. Afterwards, I added Trader Joe’s Chile Lime Seasoning and am eating them now! These are so yummy! I used the aquafaba to make mayonnaise had all the chickpeas leftover, this was the perfect way to use them and cut down my crisp intake! Then continue to cook for 1-2 minutes, until the chickpeas … Transfer the baking sheet to your preheated oven and roast for 20 minutes, or until crispy. I used everything bagel topping. Follow this recipe for best results in our experience. Your post timing was convenient. Yeah! I used a little garlic salt and some chili powder. It took a while to peel the skins, but totally worth it! Every single one had a skin to remove. They’re also great atop things like salads, soups, and Buddha bowls! This recipe makes legitimately crispy chickpeas. They pop!!! My oven is finicky so I needed an extra 5 mins. let me know if you try that! We won’t share your recipe. Serve as is or atop bowls or salads! Absolutely delicious – thank you so much for the recipe. If you could post the nutritional information that would be so helpful! If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Have a question? I don’t remove the skins, but by accident I discovered a fantastic way to get really crispy chickpeas is to turn off the oven after the baking time ends, and just leave them in for another 30 minutes or until the oven cools. NEED to make this ASAP! Good to know. I love this recipe. Hmm, definitely crispy throughout is what you’re going for. If you try this recipe, let us know! If you give it another try, perhaps consider using a different brand of chickpeas. Not sure if it is permitted to mention brand names, but Kuner’s canned chickpeas are almost all skin-free. I thought I was being clever…… I got very dry and very crunchy chickpeas. Planning on using the chickpeas in a salad for lunch tomorrow! I realize that’s not helpful! This recipe came at such a convenient time–I’m 14 weeks pregnant and have been craving these and I’d rather make them myself than buy them. 4-ingredient baked roasted chickpeas that are ACTUALLY crispy! Although I’ve never cooked them at 350 so I’m going to try. We have noticed a small bug with ipads and we’ve been waiting on an update from apple. Can we boil chickpeas in a pressure cooker instead of using canned chick peas? If using oil, rinse well with water and thoroughly drain. Once I figured pealing out, it wasn’t too bad. Great snack! I could easily see this as my new favorite snack. Check every fifteen minutes with a spatula to turn and move things around. Then stir in chickpeas and the cooking liquid, stock or water. Heat a large, high sided skillet over medium heat. 350 degrees for 45 minutes. I have tried roasting garbanzo beans several times with less than stellar results — slightly chewy, and worse. Would love to try it. Thank you for the recipe, they are perfectly crisp… Just made them and they are super crispy! Awesome when I am craving my favorite potatoes chips, but with way less calories and fat! They were visibly wet when I put them in the oven, but no matter what I tried I could not get them dry. Alternatively, seal well and freeze up to 1 month. So good and easy! Like, it’s a real thing! I thought the pizza mesh rack was a good idea….. maybe next time. Instead, crack lid so they can “breathe” a bit. Hi Lauren, we’ve never had a problem with leaving them out. Thanks so much! Many times I want to print out your recipes, but when I hit print I just get a blank page. I used home-cooked instead of canned and it worked really well. I tried making crispy baked chickpeas once with another recipe and they didn’t turn out crispy at all. Hi .. so the chickpeans that are canned are already cooked?? Delicious <3. Rinsed peeled and put a little seasoning salt on ( no oil) and baked for 40 minutes. All that to say something should be fixed in the near future! All rights reserved. Fill it with water and rub the peas together to sluff off the skins. I also do that with my steaks for a couple of days to get the best crust (sorry vegans). I had success with version 4 from this recipe. Cook for five minutes until the skin is crispy and then remove from the pan. Wow – these are so tasty and sooo crispy! Glad to hear they worked out! Excuse me, off to make more! Made this today, and yes, a definite 5*! I have tried them in my pressure cooker and on top of the stove. Too acidic and lacking on spices. You can then user a hair dryer to quickly remove any excess water before placing the chickpeas to the baking sheet. You mention that they can be frozen (I am making a big batch). Any suggestions would be most appreciated! Hi! My chickpeas were dry but even after 20 mns they didn’t crunch up! I just made these today from canned chickpeas. You can also, https://www.pressurecookrecipes.com/instant-pot-chickpeas/. First time making them and they came out beautifully! However if you are going to peel, you could try rubbing them with a paper towel to help loosen the skins easier. You can also subscribe without commenting. Mix well to combine. I GENTLY rub a handful of chickpeas together, the friction will cause many of the skins to come off on their own; (2.) Thank you for your reply! Yay! Made these for my son during his nap as part of a nutritious snack plate since he hasn’t been eating well at meal times. Thank you!!! Your tips worked perfectly! 24 hours later and they are still just as crunchy. I dump the peas in a deep bowl. This brings me to tip #3: You’ll want to wait to add any other seasonings until after they’re done baking. The peeling isn’t difficult; just tacks on a few minutes to the prep time. If I add a bit of salt to them, the grit causes e en more friction and chickpea molting. I will absolutely make these again! Add in the chickpeas and curry powder and cook for two minutes. Caryn, Love it :-)! I’ve found that too much seasoning can interrupt the crisping process, almost by trapping in the moisture and not letting the chickpeas “breathe.”. Topped the final product with some black truffle salt and WOW. Love your site! I found a shortcut. So crispy that they were hard and difficult to chew. Thanks for sharing! I’ve never used home cooked chickpeas, only canned. Used a 1 tsp of the shawarma spice blend and it was just right. Thanks for the recipe – it works! I set my oven at 400 and baked them for approx. After skinning I let them air dry for awhile. Spread the chickpeas on a kitchen towel and gently pat them dry. So simple! It’s super helpful for us and other readers. No peeling and yum! Thank you for this, Dana! We think this would be a great recipe to share with the group. Worked perfectly! (I am a batch cooker) I thawed them out overnight and did not dry them first. I baked it for 35 minutes in 160 deg celcius because I know my oven, it was perfect. yep! So perhaps that was the issue. Thanks for figuring this out. I used black chickpeas and didn’t peel very many of them because they have a thicker, tougher skin, but they came out super crispy anyway. Since I am a low fat eater this allows me to get some salty crunch, ease of prep and long life of the snack. If you have the time I highly recommend soaking dry chickpeas overnight, draining well, and then seasoning and roasting them. Thank you so much :). Drain two cans and pour them from the cans onto a cookie sheet. Hmm, sorry to hear this didn’t work out for you! Amazing!!! Well… I was so wrong! https://www.pressurecookrecipes.com/instant-pot-chickpeas/ Hi Kary! Notify me of followup comments via e-mail. If you love this recipe, try making Crispy Baked Tofu, Marinated Baked Tempeh, or protein-rich Lentils next! We’re so glad it worked well! I peeled the chickpeas, which i do for hummus as well. Hope that helps! After letting them cool after baking. Trying really hard to leave 1 or 2 chickpeas for my husband who will be home soon…. They were literally inhaled by my household. Next time, would you mind leaving a rating with your review? I did peal them. Xo. delicious, and healthy too? Thank you for the recipe and the tips! Anyhow, at this point, is it too late and need to start over or can I do anything to make more crispy? We’re glad you’re a fan :D. Hey, Ive been able to get mine crispy in a skillet with olive oil. Next time, would you mind leaving a rating with your review? So crispy! It’s super helpful for us and other readers. No peeling and yum! Want to try your method out… I bake for 30 min without oil then toss in oil which makes them super crispy!