I’ve confessed my love of chips to you.
For this reason, we don’t have chips in the house. I just can’t control myself.
This doesn’t mean I don’t ever crave that salty, crunchy-ness though.
In fact, I crave it all the time. 9 times out of 10, I will choose something salty over sweet. Chips > cookies, (almost) every time for me.
To combat these cravings for fried potato chips, I dig into a bowl full of roasted chickpeas. Preferably of the salt and vinegar kind.
I suggest making a huge batch of these to snack on throughout the entire week!
Salt N’ Vinegar Roasted Chickpeas
recipe from Oh She Glows
Ingredients:
- 1 can chickpeas, drained and rinsed
- Salt
- 4 cups white vinegar
Directions:
1. Line a baking sheet with aluminum foil. Pour vinegar and chickpeas into a small pot. Bring to a boil, then remove off of heat and let stand for 30 minutes.
2. Preheat the oven to 450 degrees. Drain chickpeas and place on aluminum foil. Drizzle chickpeas with olive oil and salt (I mixed with my hands so they got completely covered).
3. Bake for 40 minutes, flipping after 20 minutes.
4. Pop them in your mouth and enjoy!
Question: Have you ever made roasted chickpeas?
{ 23 comments… read them below or add one }
I’ve never made roasted chickpeas before, I’ve always wanted to. I should be eating more beans period.
I bet you’d like them!
I love your table clothe! So cute. I might have to try some chickpeas too!
It’s a placemat actually
got it at World Market!
YUM! I usually do chili powder, but I love salt and vinegar chips (my favorite), so I need to try to make chickpeas this way!
Oooh I’ll have to try that next!
Can I use apple cider vinegar instead of white vinegar?
Thanks!
You could, however you wouldn’t get the same “salt and vinegar” taste as you would if you used white vinegar. It will probably taste a little sweeter and will have an apple cider taste to it…but it could still be tasty!
Thanks so much for the info.
Any idea how to make these from dried chickpeas?
For sure! You would need to soak them first. I’d try soaking them in a large bowl with water overnight covered in the fridge. Then place the chickpeas in twice as much water as you have chickpeas (so if you have one cup of chickpeas use two cups of water) in a pot. Bring to a boil and then simmer for an hour. After that, you should be able to follow the recipe!
Why not just boil the soaked chickpeas in a water/vinegar mix – they should absorb the vinegar, meaning that they could then be roasted without the middle step!
Ah, duh! That makes a lot more sense!
I have an obsession with chips so my husband is forbidden to buy them or eat them around me because I will eat the whole bag. I know exactly what you mean by craving the salt. Salt & Vinegar chips are my favorite so I will be trying this tonight
Thanks for the recipe.
Oh my gosh, I can eat SO many chips!
I gave up chips and popcorn 6 years ago because I was so addicted so I love finding new recipes to help curb my still present cravings! Thanks so much for sharing this.
Good for you for giving those up!
how much salt and oil?? i totally need to try these and dont want to under/oversalt them, lol! thanks!
I used about two teaspoons and liked them that way, but you could add more if you are really wanting the saltiness. I also used about a tablespoon of oil.
Have you tried with other beans? Mung beans, lentils, peanuts?
No, I haven’t. They have the potential to be good though!
Can’t wait to try these but why do you need so much vinegar? If I use 2 cans of chickpeas do I have to double the vinegar. Thanks!
oops forgot to ck box thanks