These Salt and Vinegar Roasted Chickpeas are a healthy and delicious alternative to salt and vinegar potato chips. They’re tangy, salty, 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 are so easy to make! The best part is that you can customize your flavors any way you want. Today, we’re making salt and vinegar-roasted chickpeas, which are so good!
I’ve made Taco and BBQ versions in the past—the possibilities are 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.
Why Your Body Will Love These Tangy, Salty Chickpeas
- Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
- Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
Salt and Vinegar Roasted Chickpeas Recipe Ingredients
- Chickpeas – I still haven’t gotten around to cooking my own chickpeas, so I used 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 they get extra crispy and delicious!
- Vinegar – I use white distilled vinegar for all my salt and vinegar recipes. You can use a different kind of vinegar if you like, but the taste will be slightly different.
- Olive oil – I use 1 Tablespoon olive oil for my recipe, but you can experiment with using less if you like. You can use another type of oil, if needed.
- Salt – I like to use slightly flaky sea salt because 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 in many different ways. Some use an air fryer, some don’t use any oil, and some roast low and slow, but I like to roast pretty high and not for very long. I’ve found this method makes them as crispy as I like. 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 🙂
- Add the chickpeas to a large bowl and cover with the vinegar and water. Let them sit for one hour. Preheat the oven to 425 degrees F. Drain the chickpeas and pat them dry. The drier they are, the crispier they will get.
- On a large sheet pan, toss chickpeas with oil and salt until they’re all coated. Bake them until crispy, about 30 minutes, stirring a few times. Remove the chickpeas from the oven, sprinkle on a pinch or two of salt, and let sit until cool enough to enjoy.
I love crispy roasted chickpeas as a snack because they satisfy my need for salty and crunchy, and they’re so much healthier than a bag of chips. My 3-year-old loves them, too, and I feel good about feeding them to him.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Healthy, Snackable Recipes?
Mini Pumpkin Chocolate Chip Muffins
Quinoa Pizza Bites with Summer Vegetables
Sweet Potato Bites with Black Bean Hummus & Guacamole
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Salt and Vinegar Roasted Chickpeas
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Description
These Salt and Vinegar Roasted Chickpeas are perfect for an easy and healthy snack!
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more for sprinkling at the end
Instructions
- Add the chickpeas to a large bowl and cover with the vinegar and water. Let sit for one hour. Pre-heat oven to 425 degrees F. Drain chickpeas and pat them dry. The drier they are, the crispier they will get.
- On a large sheet pan, toss chickpeas with oil and salt until they’re all coated. Bake chickpeas until crispy, about 30 minutes, stirring a few times. Remove chickpeas from the oven, sprinkle on a pinch or two of salt and let sit until cool enough to enjoy.
- Prep Time: 65 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Oven
- Cuisine: American
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