Food help: I CAN'T make roasted chick peas!

Okay, am I doing something wrong? I've tried twice now, being very careful to follow directions exactly (per Bariatric Foodie). I strain, dry, spread on a pan, drizzle with oil, bake at 400 for 50 minutes, stirring several times. I season. 

And then when I go to taste one my amazing smelling snacks... it's like chewing on a rock. 

What am I doing wrong?

Are they a pretty golden brown?  Or are they almost black?  You might be cooking them too long.

Try tasting them after 40 minutes.  They should be crunchy but not rock-like.  They will be very firm, sort of like an almond or something.  I don't mean the taste is like an almond, but you know, nuts are not soft foods.  But they aren't like rocks, either.

So taste them after 40 minutes and if they are still kinda soft, stir them and wait another couple minutes, then try them again.

I have found that, depending on what pan I cook them on, sometimes they cook a little faster than others.

Two things I learned. One...don't drizzle oil on the chickpeas, put it on the pan and then shake/roll them on the pan so they just get the tiniest bit of oil on them and not a 'coat'. I use 2 tsp of oil to cover a 9x13 dish and rub it across the bottom with a finger and then put the (paper towel dried) chickpeas in and sprinkle with Season-All and then shake them all around and put the pan in a 400 degree oven for 30 minutes, shake the heck out of them again and bake another 5-7 minutes. They are a deep, caramelized brown but not any darker than that. 

I let them cool just enough to eat them and then enjoy a few. When you store them, be sure they are in an airtight container and I don't count on them being good for more than a day or two after making them. 

HTH!

I used the Pam olive oil spray and it worked well

I don't know. I find that mine go from still noticeably uncooked in the middles to black and hard as rocks. Maybe I just expect them to be a texture they're not. I was thinking more like roasted edamame texture was the goal.

What kind of pan are you using? The reason I ask is because I get differing results with dark colored non-stick pans vs. the regular pans I use (the dark non-stick ones in my experience tend to need a lower temperature or shorter cooking time---no idea why that is...).

I was using a non-stick dark pan, but the second attempt I put foil on it.

Did they turn out well with the foil?