If you love salt & vinegar potato chips you will love this healthy take on roasted chick peas. I am obsessed with these and have made them several times as they are the perfect substitute! These chick peas are salty, vinegary and roasted so they are nice and crispy! Not to mention a perfect snack for a 4th of July BBQ!
Happy 4th of July Everyone!
Chick peas are a great way to ward of hunger cravings, reduce cholesterol, and are highly versatile. They are high in fiber, protein, and have a ow glycemic index to help control your weight. Chickpeas can also be used in soups, salads, stews, chills, and roasted as a healthy snack!
I have also seen other chick pea recipes with a spicy twist, sweet, savory, and everything in between. This recipe stood out to me because it had a a salt and tangy punch to it. We ate all these with in an hour of making them so if you have a large family make sure to double or even triple the batch! You won’t regret it.
This was so easy but involved a few steps to help the vinegar penetrate into the chick peas!
Here’s what you will need:
- 2 cans of chickpeas
- 3 cups of white vinegar
- 1 pinch of course sea salt
- 2-3 tablespoons of olive oil
- Rinse and strain 2 cans of chick peas. Get a medium size pot and fill up with water. Add 3 cups of white vinegar. Add a dash of salt and put chick peas in the pot. Bring to a boil and remove from heat. Let sit for 30 minutes.
- While chick peas are sitting pre-heat oven to 400 degrees. Line a baking sheet with tin foil.
- After 30 minutes drain chick peas and put on the baking sheet. Add 3 tablespoons of olive oil and salt. Mix with your clean hands to make sure each chick pea is coated.
- Roast for 30-40 minutes mixing half way through. Keep an eye on them at 30 minutes to make sure they do not burn.
- Remove from oven and place in a bowl to cool. Enjoy this delicious snack!
This recipe was adapted from Oh she Glows Salt & Vinegar Chick peas. Thanks!