I've always loved salt and vinegar chips and what's more, I love dipping these chips in hummus , a little strange I admit but such a brilliant combo. These salt and vinegar chickpeas pack all the flavour of my combo but instead of saturated fat and empty calories are high protein and nutritious.
Ingredients 1 tin chickpeas
3 cups white vinegar
1 tsp sea salt
2 tsp extra virgin olive oil
Pour drained chickpeas into a pot and cover with white vinegar. Add a dash of sea salt.
Bring the vinegar to the boil and then remove from the heat. Let the chickpeas sit in the hot vinegar for 15-20 minutes.
Line an oven tray with baking paper.
Preheat oven to 180C. Drain the chickpeas and discard the vinegar. Place the chickpeas on the lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until each chickpea is coated.
Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes to ensure they don’t burn.
Once they are golden remove from the oven and let cool. They will turn crispy as they cool.