Salty, sour, crispy and crunchy, these salt and vinegar roasted chickpeas put a healthier spin on a classic (not so healthy) savory snack.
My all-time, hands down, 100% favorite snack food, without a doubt, is salt and vinegar chips. I mean I could literally sit down and polish off an entire bag without giving it a second thought. I don’t make a habit of doing this, but know that it can (and has) been done. #college
I don’t know where the vinegar obsession started, but I blame my geographical location for the chip thing. I mean, I live within 10 miles of several of the biggest snack food manufacturers on the east coast. They all have a version of salt and vinegar chips, and I’ve definitely tried all of them. I’ve even gone so far as to make my own; dump chips into a bowl, cover with vinegar, enjoy. I think that version is my favorite.
But obviously I didn’t come here today to talk about chips. In fact, in spite of my proximity to the snack food kings, I do a pretty good job of keeping chips out of our house altogether. (Easier to keep them out than resist a bag in the pantry!) I’ll buy them for parties or when we have guests, but for the most part I make it a point to have healthier snack options on hand. Hummus and cookie dough bites, for example. That said, it’s hard to beat that craving for salt and vinegar chips.
Enter these salt and vinegar roasted chickpeas! I’ve been making them for years, and they’re a great, healthy alternative to a not-so-healthy snack. I suggest making multiple batches at a time, because they’re not likely to last long! (The batch I made over the weekend didn’t make it overnight.) As a bonus- they’re high in protein and fiber, so you’re making an excellent snack food choice.
*Note- if you’re not a vinegar fan (I don’t understand) just skip that part altogether and roast the chickpeas with olive oil and salt for an almost-as-tasty treat.