Chili-Roasted Black Eyed Peas

Even though the reviews on this recipe were not favorable, I decided to try it with some *tweaks* as it is low in sodium. I made it with partially cooked black eyed peas (from dried) and then roasted them in a 325 degree oven (in a single layer) on parchment paper for over two hours, stirring every 10 minutes. They came out crunchy without charring, but the seasoning (used as directed) was COMPLETELY lacking in flavor. There was no chili powder *bite*, the cumin fell flat, and even with an additional sprinkle of salt, it wasn't enough to pull any real flavor out to save the recipe. Even with additional effort, it is truly not worth the time or energy. I'm tossing them out in the yard for the squirrels.

I stirred every 10 minutes as told. Baked 50 minutes as told. They were still soft inside once you bit into them. Put them back in the oven, thinking that they were not dried out enough. They never got crunchy like nuts and had no flavor. Very disappointed. I will never make these again unless someone can tell me I did something wrong. I understand that they are supposed to be crunchy like nuts. Has anyone else experienced the same?

Previous reviews spot on--the temperature is much too high for black eyed peas. The flavor is great on those not charred...a disappointment!

Don't bother with the blackeyed peas, use chickpeas & pat dry before adding any oil or seasoning. Bake at 375* & check often

I tried to make this for a super bowl party this year. My husband stirred while I was getting everything else ready. He called me in after 40 minutes, but it was too late, the beans were already charred. However, I am going to try these again at a lower temp and shorter time.