I used to be a big fan of salt and vinegar chips. However, I don’t eat processed foods with chemicals anymore, sooooooooo……. what to do? Recreate a healthier and homemade version of course! These are packed with both protein + flavour! Thank me later 🙂
Salt & Vinegar Crunchy Chickpeas
- 1 can rinsed and drained chickpeas
- 2 cups white vinegar
- Sea salt
- Olive oil
Make them:
- Put chickpeas, vinegar, and a dash of salt into a pot and bring to a boil. Remove immediately, once it starts boiling, and let legumes soak for 40 minutes in the warm vinegar.
- Preheat oven to 400°F (205°C). After 40 minutes, drain chickpeas of excess vinegar (save the extra fluid for your next batch, because I promise you’ll be making more).
- Place chickpeas on an oven-safe baking pan. Coat with 3 tablespoons of olive oil and more salt (to taste). You can also add some pepper, chili powder, or garlic powder for an extra kick.
- Bake in the oven for 35-40 minutes, checking every 10 minutes to stir them around and make sure they’re turning golden brown.
- Remove once they’re nice and toasted, and let sit for 10 minutes before munching. Should be crunchy on the outside and a bit soft on the inside.
