- 2 cups cooked chickpeas (one 15-oz can, drained and rinsed*)
- 4 cups white vinegar
- 1 teaspoon fine grain sea salt (to taste)
- 2 teaspoons extra virgin olive oil
|Calories60Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lorena Lewitzka 6 days ago
Ok but not as vinegary as I’d hoped
Becky K. 12 days ago
Made this weekend and turned out great! cooked 4x at 8 minute intervals (shaking vigorously between roasting times) for my perfect crunch and burnt only a few of the chickpeas. added some cayenne pepper for spicy kick, a bit of white pepper and a bit more salt. will definitely enjoy again.
Kit Harrison 14 days ago
good salty vinegar flavor...easy recipe. Should of baked 5 more minutes for more of a crunch. Will next time.
Esteves a year ago
I might have added to much vinegar but it did make chick peas really strong with vinegar
Serge Gould a year ago
Really enjoyed them but keep in mind the chickpeas lose their crunch if you store them.
Alex Arancio a year ago
Very good we liked them a little less crunchy so cut baking time a bit added a little more salt otherwise, nice snack to have around
Dusty Biermeyer a year ago
These are now one of my absolute favorite snacks, and they're so easy to make! I leave mine in a bit longer to get them extra crunchy, the dark ones taste especially incredible
Megan G. 2 years ago
So crunchy! Way better than the chip or peanut version!
robert s. 3 years ago
this recipe was quick and simple. i jist adjusted the heat a little in mu stove. (i have an old one) awesome alternative to chips! thank you for sharing 😆
Candey A. 3 years ago
Delicious! Great snack, I will be making these again. Mine were in there about 30 minutes total but I recommend watching them after about 20 mins like the instructions said.