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Wow these are delicious!! If you are/were a salt and vinegar chip addict (like me) this will definitely fill that craving and are healthier for you! Your house might smell like vinegar after but its worth it.
These are such a handy little snack to have laying around when you have hungry kids or just want something tasty to munch on. The recipe is from my new cookbook “The oh she glows Cookbook” by Angela Liddon. I cooked my chickpeas a little longer because I prefer more of a crunch but other than that I followed her recipe. Oh and I used a bigger can of chickpeas and they still didn’t last a day in my house!
Roasted Salt & Vinegar Chickpeas
Author: The Vegan Ginger
Ingredients
- 2½ cups - white vinegar
- 19 oz can - chick peas
- 1 teaspoon - extra virgin olive oil
- ½ teaspoon - sea salt
Instructions
- Put the chick peas in a saucepan with the vinegar and a dash of salt. Bring the chickpeas to a boil, and remove from heat. Leave them covered and let the chick peas soak for 30 minutes.
- Preheat the oven to 400F.
- Cover a baking sheet with parchment paper. Drain the chickpeas and place on baking sheet. Massage the chick peas with a bit of olive oil, sprinkle with sea salt and put it in the oven. Bake for 20 minutes then shake around and put them back in the oven for another 10 minutes. Watch them carefully so they don't burn. If they are still soft after the final 10 minutes bake for another 10 minutes.
Let cool and enjoy!
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One comment
We made some of these a few months ago! A lot of them got burnt 😀 They really are delicious!