A couple people asked me to post the recipe for these chickpeas after I raved about their awesomeness on Facebook. I got the recipe from the blog Oh She Glows, which is awesome for really good and (vegan) and (gluten free) ideas if you're trying to go that route.
So, I love chickpeas. Love em. And I LOVE salt and vinegar chips. If I ever buy a bag, it'll be gone in one day. It's that serious. So since I've discovered this recipe a month ago, I've made these bad boys 3 times. (Granted, the first time I burnt them to a blackened crisp, and the second time they were too dry and chewy, but the third time they were *just* right). They kinda take awhile to make, so if you're like me and will eat one whole can in a matter of ten minutes...double the batch. Triple the batch.
Seriously.
Okay, so here's what you need:
2 cups canned chickpeas
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil
And here's what you need to do:
-Line a baking sheet with tin foil or parchment paper.
-Bring chickpeas and vinegar to a boil in a medium sized pot, then remove from heat. The recipe I used says to let the chickpeas soak for 30 minutes in the vinegar...but I found that wasn't nearly vinegary enough for me. So I let them soak for two hours. I knew they'd be good when my eyes burned upon walking into the kitchen. They. Were. Incredible. If you don't like vinegary things, just stick to the original 30 minute window. Or, you know, don't make em at all.
-Preheat oven to 425F.
-Drain chickpeas.
-The original recipe says to place the chickpeas directly onto the parchment lined baking sheet, then add the oil and salt and massage. My experience? Peas go everywhere. Down the oven drip pan. On the floor. Into your dogs mouth. I put the chickpeas into a mixing bowl, added the salt and oil, mixed mixed mixed, THEN put them onto the baking sheet. Preeeetty simple. And I get to enjoy them more than my dogs. *Note--cover any cuts on your hands prior to doing this. Or you will soon be in worlds of pain.
-Preheat oven to 425F.
-Drain chickpeas.
-The original recipe says to place the chickpeas directly onto the parchment lined baking sheet, then add the oil and salt and massage. My experience? Peas go everywhere. Down the oven drip pan. On the floor. Into your dogs mouth. I put the chickpeas into a mixing bowl, added the salt and oil, mixed mixed mixed, THEN put them onto the baking sheet. Preeeetty simple. And I get to enjoy them more than my dogs. *Note--cover any cuts on your hands prior to doing this. Or you will soon be in worlds of pain.
- Roast for 45 minutes, flipping once
half way through. Watch them carefully after 35 minutes to ensure they don't burn. (The goal is golden, crispy chickpeas). I try them at certain points beyond 30 minutes to make sure I don't go beyond the perfect level of crispiness...if they're still soft in the middle, they're not done.
But I love chickpeas. So I'd eat em anyway.