ROASTED SALT & VINEGAR CHICKPEAS
If you love salt and vinegar chips like I do, you will love this healthier alternative! This tangy and salty treat will keep you coming back for more! Perfect as a midday snack. Keep an eye on these, as they can easily burn.
Provided by France C
Categories Appetizers and Snacks Beans and Peas
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 15.8 g, Fat 4.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 790.7 mg
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