Rating: 4.5 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

If you love salt and vinegar chips like I do, you will love this healthier alternative! This tangy and salty treat will keep you coming back for more! Perfect as a midday snack. Keep an eye on these, as they can easily burn.

Recipe Summary

cook:
35 mins
additional:
30 mins
total:
1 hr 10 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.

  • Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.

  • Roast chickpeas, shaking the pan every 8 to 10 minutes, until they are slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.

Tips

Cook's Note:

For crunchier chickpeas, roast for an additional 5 to 10 minutes, taking care they don't burn. At 40 minutes, they are crunchy throughout. The longer they roast, the less vinegar flavor will remain, and the harder they get.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.

Nutrition Facts

114 calories; protein 3.5g; carbohydrates 15.8g; fat 4.2g; sodium 790.7mg. Full Nutrition
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