These Salt & Vinegar Roasted Chickpeas are crunchy, sour & salty! A satisfying
Salt and vinegar potato chips are yummy, buy there is certainly not healthy! So I made a healthy compromise, Salt & Vinegar Roasted Chickpeas!
Although you can purchase roasted chickpeas at the store, the time, ease, and cost of making your own is completely worth it! There is never
There are a few tips to making perfectly roasted chickpeas!
- Make sure the chickpeas are dry of any excess water. Once you drain and rinse the chickpeas, lay them on a paper towel lined plate to absorb the excess moisture.
- Don’t crowd the chickpeas on the baking sheet. Space between the chickpeas will help ensure that they roast instead of steam. Use two baking sheets in necessary
- Add the white vinegar and salt during the last 5 minutes of roasting. The vinegar will cook out if you add it too early.
Salt & Vinegar Roasted Chickpeas
These Salt & Vinegar Roasted Chickpeas are crunchy, sour & salty! A satisfying protein-packed healthy snack!
- 2 15 oz can chickpeas, rinsed & drained
- 2 Tbsp olive oil
- 3 Tbsp white vinegar, or to taste
- 1/2-1 tsp kosher salt, or to taste
- Preheat oven to 400 degrees. Make sure the chickpeas are dry.
- Add the chickpeas to a large baking sheet with enough space not to crowd the chickpeas. (You want space for the chickpeas to roast not steam.) Use 2 baking sheets if needed.
- Toss the chickpeas with the olive oil. Roast in the oven for up to 40 minutes. Stirring the chickpeas around every 10 minutes.
- Once the chickpeas are golden remove from the oven. Carefully toss with the white vinegar and salt. (Add 1/2 teaspoon of salt to start. You can add more if you want more salt.)
- Place back in the oven for 5 minutes or until heated through.
Roasted chickpeas are best enjoyed the same day, but you can store in the refrigerator and enjoy the leftovers although they will lose some of their crispiness.
I Added a little hot pepper flakes. Delicious.