How can I get my home-roasted chickpeas to be as crunchy as those you purchase in the store? I've been using beans that I've soaked and cooked at home. They are reasonably crunchy right out of the oven, but soften up upon sitting. I do thoroughly dry the beans after cooking. Should I use soaked but uncooked beans?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)