These Salt and Vinegar Roasted Chickpeas a healthy and delicious alternative to salt and vinegar potato chips! They’re tangy, salt and crunchy, plus they’re super easy to make!
Have you tried crispy roasted chickpeas yet? They’re a healthier alternative to a crispy, salty snack like potato chips and they’re so easy to make! The best part is that you can customize your flavors anyway you want. Today we’re making Salt and Vinegar Roasted Chickpeas and they’re so good!
In the past I’ve made a Taco version and a BBQ version, the possibilities are really endless! One thing I really like about these Salt and Vinegar Roasted Chickpeas is that the recipe requires minimal ingredients and you probably already have them on hand.
What You’ll Need For Salt and Vinegar Roasted Chickpeas
- Chickpeas – I still haven’t gotten around to cooking my own chickpeas so I just used the canned ones. I like to get organic chickpeas with no salt added. You don’t have to peel off the chickpea skin to make these. Honestly, I like them better with the skin on because it gets extra crispy and delicious!
- Vinegar – I use white distilled vinegar for all my salt and vinegar recipes. You could use a different kind of vinegar if you like, but the taste will be a little bit different.
- Olive oil – I use 1 tablespoon of olive oil for my recipe but you could experiment with using less if you like. You can also use a different type of oil.
- Salt – I like to use a slightly flaky sea salt because I find that it sticks to the chickpeas a little better than fine salt.
How To Make Crispy Roasted Chickpeas
I’ve seen people make crispy roasted chickpeas many different ways. Some use an air fryer, some don’t use any oil at all, some roast low and slow but I like to roast pretty high and not for very long. I’ve found that this method makes them just as crispy as I prefer them. I will say that they don’t stay super crispy if you save them in a container, but I don’t usually have leftovers so it doesn’t bother me 🙂
- I start by soaking the chickpeas for one hour in a mixture of vinegar and water. I then drain the chickpeas and pat them as dry as I can get them.
- On a large baking sheet I toss them with olive oil and salt and then bake at 425 degrees for about 30 minutes. I take them out of the over and sprinkle a little more salt on and let sit for a few minutes before enjoying!
I love eating crispy roasted chickpeas as a snack because they satisfy my need for salty and crunchy but they’re so much healthier than a bag of chips. My three year old also really loves them and I feel good about feeding them to him!Print