Crunchy Salt & Vinegar Chickpeas: As Good As Chips. {Recipe}

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I love salt and vinegar chips. Here’s my version of the best crunchy salt & vinegar chickpea recipe that’s just as good. Enjoy. (Oh, and vegan, too!)

And for some reason unbeknownst to me (just kidding—biology) they always make me feel kind of icky after I eat them.

So, in an effort to keep showing my body some love with what I put into it, I’ve decided to break up with that dollar bag of breakouts and instead indulge in a protein packed bowl of salt and vinegar chickpeas.

Tangy, savory, crunchy, healthy—win.

See also: Chickpea Flavor Bombs

While these are a bit more labor intensive than popping open a plastic bag, I promise they’re just as satisfying (plus, no plastic packaging involved—double win).

Ingredients You Need for Crunchy Salt & Vinegar Chickpeas:

1 can rinsed and drained chickpeas

2 cups white vinegar

sea salt

olive oil

Tools You Need:

An oven

A pot

An oven-safe baking pan

An appetite

How to Prepare Crunchy Salt & Vinegar Chickpeas:

Put chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Remove immediately, once it starts boiling, and let legumes soak for 40 minutes in the warm vinegar.

Preheat oven to 400°F. After 40 minutes, drain chickpeas of excess vinegar (save the extra fluid for your next batch, because I promise you’ll be making more).

Place chickpeas on oven safe baking pan. Coat with 3 tablespoons olive oil and more salt (to taste).

(Can also add some pepper, chili powder or garlic powder for an extra kick.)

Bake in oven for 35-40 minutes, checking every 10 minutes to stir them around and make sure they’re turning golden brown (not black).

Remove once they’re nice and toasted, and let sit for 10 minutes before munching. Should be crunchy on the outside and a bit soft on the inside.

BONUS Pro tip: Make Crunchy Salt & Vinegar Chickpeas Ahead of Time for the Week

I make these in a huge batch (like 3-4 cans of beans) to save time during the week.

If they’re sitting in my fridge, all delicious, just waiting for me to eat them, I’m much less tempted to go for the chips and more inclined to make a wholesome food decision.

 

Author: Alli Sarazen

Editor: Ashleigh Hitchcock

Photo: Courtesy of author

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Alli Sarazen

After graduating from CU Boulder in December of 2014, Alli Sarazen set off for Chile & Costa Rica to welcome transition and celebrate serendipity. Although a New Hampshire native, she is now back in Colorado as an Editor for Elephant Journal. She is passionate about life, learning and of course writing and strives to be a positive presence for those she loves.

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d.m.erickson Jan 13, 2019 9:02pm

Gross…
Not even close.

anonymous Mar 3, 2016 2:12pm

Could you provide nutrition facts and serving size?

anonymous Feb 27, 2016 6:16pm

Do you think you could do this with apple cider vinegar as well???

anonymous Oct 29, 2015 8:07pm

You don't even have to do all that…….OPEN the can of chickpeas, drain, put in ziploc bag with oil & spices…..shake! Lay out on foil pan and bake for 20 min!! DONE and delicious! I make them once per week!

anonymous Sep 12, 2015 6:47pm

Just made them and I found them to be horrid! The vinegar is over powering. Love the crunch, which one can achieve without the vinegar soak.

    anonymous Sep 18, 2015 12:43am

    i dont really like vinegar either and i think i would find them horrid tooo … how did you go about it without the vinegar ?

      anonymous Sep 18, 2015 2:56am

      Hi Iillyanne,

      I just cook them normally then added salt, garlic (powdered) and chilly when putting them in the oven. So delicious! 🙂

      With ele love,
      Katarina

anonymous Aug 18, 2015 3:21pm

Am trying these right now! I already smell the vinegar-y goodness!! yum yum yum

anonymous Jul 7, 2015 6:53pm

Has anyone had the issue of the chuck peas popping in the oven?

anonymous Jun 14, 2015 8:37am

If you double the chickpeas, do you double the vineagr too?

    anonymous Jun 15, 2015 8:53am

    I would think that they would just have to be covered

anonymous Jun 11, 2015 2:24pm

I have made these 2 times this week with curry powder ….a real hit especially with people that said they didn't like chick peas. They asked me for the recipe.:)

anonymous Jun 4, 2015 9:14pm

Had anyone used a dehydrator to Make these?

anonymous Jun 4, 2015 8:31am

1st line of recipe. 1 can rinsed and chickpeas.

anonymous Jun 4, 2015 5:00am

I have the same question as above. Are the chickpeas cooked from a can or are they dry? Sounds good.

anonymous Jun 4, 2015 4:03am

Would these last out of the fridge? For example, if I took them to work in an airtight jar (and I didn't greedily eat them all in one day or my colleagues didn't get jealous and poach them?)

    anonymous Sep 21, 2015 8:16pm

    My guess would be if you cooked them a bit longer, so they are drier, they'd be fine outside the fridge, at least for a few days. Especially with the vinegar and the oil in them.

anonymous Jun 4, 2015 4:01am

Just wondering whether they last out of the fridge? For example, if I put them in a airtight jar and take them to work to snack on would they last a few days (obviously other than if I obsessively eat them all in one day or my colleagues get jealous and poach them?).

anonymous May 5, 2015 7:21am

Are these canned (cooked) or dry?

anonymous Apr 26, 2015 6:07pm

perfect snack. I made 2 cans together and I’m happy I saved the vinegar as I will be making this again. I already sent the link to my daughter .

anonymous Apr 21, 2015 8:07am

How long can you keep or how many times can you reuse the drained off liquid?

Seems like many different spices could be uses on these, like adding a pinch of habanero powder or wasabi powder. Definitely making these soon!

anonymous Mar 15, 2015 3:09pm

If they aren’t turning to your desired crunch, cook them for longer on a lower heat by maybe 30 degrees Fahrenheit. Mine do not turn soft in the fridge, but they never hang out there for super long anyway so I suppose it depends on how soon you eat them!

anonymous Mar 14, 2015 6:50am

How do you get them to be crunchy all the way through, like when you buy these pre-prepared at the shops?

anonymous Mar 13, 2015 6:39pm

Do you heat them up after they've been refrigerated? Do they turn soft in the fridge?

anonymous Mar 12, 2015 7:29pm

Well done – just made my first batch and may OD. Best parts: simple and delicious.

anonymous Mar 9, 2015 3:47am

Another healthier version of this recipe is to cook your self the chickpeas by letting them soak a whole night then boiling them in salted water to which you can add lemon slices.
Once cooked, you throw the water and add cumin, salt and olive oil to your chickpeas. Delicious!

    anonymous Sep 18, 2015 5:54am

    Why is that healthier? It's basically the same recipe, only using dried peas instead of canned. So what?

      anonymous Sep 20, 2015 1:44pm

      Canned chickpeas are soaking in unnecessary refined salt and bpa lined cans. Soaking and cooking your own is not only cheaper (I got mine for 97 cents per pound) but much more beneficial for your health.

Brunna Lee Apr 14, 2018 10:08am

Is the timing ofthis recepie with pre cooked can chickpeas or from raw? Thanks!

Chloe Whiting Aug 11, 2016 7:57am

Sounds soooooo yum

Tekekwitha Melissa Elliott Aug 9, 2016 11:27pm

Seems some are missing the reason for cooking them in vinegar in THIS recipe. The title of the recipe is Crunchy Salt and VINEGAR Chicpeas. They don't need the vinegar soak if you don't want them to taste like vinegar, use the ziplock baggie idea or mix them in a bowl before you speak them out.

Sheryl Tommila Jun 26, 2016 6:02pm

I was really hoping I wouldn't like these.....now I am addicted!!