I love salt and vinegar potato chips.
However, salt and vinegar potato chips do not love me. And let's just leave it at that.
So what do you do when you really need a salty, crunchy snack? Enter the humble chickpea.
Soak them in some vinegar, sprinkle with some sea salt and bake until crunchy and golden.
Chickpeas. Not just for hummus anymore.
Salt and Vinegar Roasted Chickpeas
Makes about 1 1/2 cups
- 19-oz (540 ml) can chickpeas, drained and rinsed
- 1 cup vinegar
- 1 cup water
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon sea salt
Bring chickpeas, vinegar and water to a boil in a medium pot. Remove from the heat and let chickpeas soak for 30 minutes.
Drain chickpeas and spread evenly on a parchment-lined baking sheet. Pour the coconut oil over the top, sprinkle with the sea salt, and give them a little mix with your hands.
Bake at 450F for about 30 minutes or until golden brown and crispy. Give them a quick stir every 10 minutes so they brown evenly.