This healthy substitute will be a favorite if you enjoy salt and vinegar chips like I do! You’ll keep wanting more of this salty-tangy pleasure! Ideal for a mid-afternoon snack. Keep an eye on these because they are prone to burning.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.
- 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.
- 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.
- Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
Reviews
Just made a double batch and love them! I did let them cool in the oven, I find they stay crunchy. Will be making again and again.
AMAZING! I needed the full 30 minutes, plus two more and they were soft inside and crispy on the outside. They were like little flavor bombs.
Turned out great! My whole family loves them asked me to make more before we even finished the first batch!
I didn’t make any changes and they came out fine. The only difference is that mine must have shrunk in the oven, because they were about half the size shown in the picture. Tasted good though!
Loved these! I was worried as the smell of vinegar was SO strong… but baked until crunchy they had the perfect amount of flavour to them! I made a double batch…but next time I will triple it or more! Thanks!
Tasted Amazing, I ate a whole cans worth of chickpeas in two sittings, way better than salt and vinegar chips!
What a great healthy snack…….and delicious
Delicious salt and vinegar snack,
youll probably want to double this because they will disapear fast! Nice and tangy and slightly salty. Addictive!!!
I didn’t like these. I love salt and vinegar Pringle’s and thought this might help my cravings. I may try to make them again with a different type of vinegar.
Interesting recipe. Very good when freshly made. Once cooled not very good.
What a great idea. Only change I’d make is use Malt Vinegar with salt, like you do with french fries. Going to give this one a try this weekend.