Salt and Vinegar Roasted Chickpeas

Salt and Vinegar lovers unite!  We finally have a healthy snack that has the same flavor as the potato chips we love, Yay!  This snack is super easy to make and healthy and you can flavor any ol' way you want to.

Take a can of chickpeas (garbanzo beans), drain and rinse them.

Line a jelly roll pan with tin foil or parchment paper.

Put the chickpeas in a small sauce pan and cover them with white vinegar (about 2 cups).  Bring to a boil and then turn off the heat and let sit for about 30 minutes.

Drain the chickpeas and pour onto the cookie sheet.  Drizzle with olive oil and sea salt and bake in a 425 degree oven for about 45 minutes.  Turn the chickpeas over with a spatula halfway through so that they can get browned on both sides.  Watch them carefully so they don't burn for the remainder of the cooking time.

This is a great recipe but try your own favorite flavors!  You can't go wrong.

Salt and Vinegar Roasted Chickpeas
Recipe modified slightly from "Oh She Glows" found here

1 can chickpeas
2 cups white vinegar
2 tsp olive oil
1 tsp salt

Line a jelly roll pan with tin foil or parchment paper

Drain and rinse the chickpeas with water.  Put in a small saucepan and cover with the white vinegar.  Bring to a boil.  Once at a full boil turn off the heat and let sit for 30 minutes.

Preheat the oven to 425.

Drain the vinegar off the chickpeas and spread them onto the prepared jelly roll pan.  Drizzle with olive oil and salt and use your hands to roll them around so they all get covered in oil and salt.  Put in the oven for about 45 minutes.  After 20 minutes use a spatula to turn them.  Check in about 15 minutes after you turn them to make sure they're not burning, watch them carefully.  They are done when they are golden brown and glossy in color.  They will feel hard to the touch.  Let them cool before eating.