Salt & Vinegar

by Molly on January 25, 2013

in healthy habits

My favorite flavor of potato chip was always salt and vinegar. Something about the harsh tang and the sour factor really suited my palette! And now that I’m pregnant, this craving has come back with a vengeance. I can’t get enough of the sour stuff, especially if it is accompanied by a crunchy consistency.

A huge nutrition focus in pregnancy, however, is protein. Getting adequate protein throughout the day is essential. Chips, as you may have guessed, are pretty devoid of nutrients, particularly protein!

That’s why crunchy roasted chickpeas are a genius snack.

Crunchy salt and vinegar chickpeas

By roasting the chickpeas (also known as garbanzo beans), you change the texture of them entirely. Some are crispy crunchy, some are chewy, but they become a portable and healthy snack for any time of day.

They also hold up well (and benefit from) strong flavors. These salt and vinegar chickpeas are just what I’ve been craving. Equally delicious, however, is a combination of cinnamon and maple syrup. Give them a try if you’re looking for an alternative to salty chips or nuts as a snack. You can also easily double the recipe if you’re expecting company (or if you’re not!)

Crunchy Salt & Vinegar Chickpeas

by The Particular Kitchen

Prep Time: 20 mins

Cook Time: 30 mins

Keywords: roast snack gluten-free nut-free vegan vegetarian wheat free sugar-free soy-free

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Ingredients (serves 4)

  • 1 15-oz can chickpeas, drained and rinsed
  • 1 cup apple cider vinegar
  • 1 tsp sea salt
  • olive oil

Instructions

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Bring the chickpeas and vinegar to a boil with half the salt. Remove from the heat and allow to stand for 20 minutes.

Drain and place in a bowl. Toss with a tablespoon of olive oil and the rest of the sea salt.

Spread on the baking sheet evenly and place in the oven, roasting for 35-45 minutes. Toss and rotate the pan halfway through. Check after 35 minutes to make sure there are no burnt chickpeas!

Remove from the oven once golden brown and leave to cool slightly before placing a bowl and digging in!

These are best (and crunchiest) right after cooking. However, you can keep them in an airtight container for a couple of days after, but they will be more chewy.

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Amanda January 25, 2013 at 12:50 pm

Salt and vinegar potato chips are my favorite too! I can’t wait to make this recipe…I’m thinking it needs to happen later this afternoon. :)

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Molly January 25, 2013 at 5:02 pm

So tasty! Let me know what you think :)

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Kitty V March 15, 2013 at 2:01 pm

I’m giving these a try right now! Got my chickpeas soaking as I type. I’m so excited to find new alternatives to my favorite unhealthy snacks.

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