You’re probably thinking how could you possibly replace the salty, tangy, crispy goodness that are salt and vinegar chips with chickpeas. I was skeptical at first too, but when your obsession for the snack gets to the point that you can eat an entire party-size bag, you start looking for healthier alternatives.

Potato chip fans, I know you understand the struggle. There’s nothing more enticing than a giant bowl of the crispy snack at a holiday party or a bag of greasy goodness in the gas station when you’ve got the drunchies.

If it isn’t clear already, my love for salt and vinegar chips knows no bounds, which is why I created a recipe for salt and vinegar chickpeas. The best part about this snack? It’s vegan and gluten free! Check out this easy, healthy and equally delicious alternative to the addictive snack.

Salt and Vinegar Chickpeas

  • Prep Time:5 minutes
  • Cook Time:55 minutes
  • Total Time:1 hour
  • Servings:3.5 servings
  • Easy

    Ingredients

  • 15.5 oz chickpeas
  • 3/4 cup distilled white vinegar
  • 3/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
Photo by Jordan Miller
Photo by Jordan Miller

Step 1

Preheat oven to 400°F.

Step 2

Drain and rinse chickpeas.

Photo by Jordan Miller
Photo by Jordan Miller

Step 3

Add chickpeas, distilled white vinegar, red wine vinegar and 1/2 tsp salt into a pot and bring to a boil.

Step 4

Once chickpeas are brought to a boil, remove pot from stove and let sit for 20 minutes.

Photo by Jordan Miller
Photo by Jordan Miller

Step 5

Drain chickpeas and lay them out on a baking tray.

Step 6

Coat chickpeas in 1 tbsp olive oil and remaining 1/2 tsp of salt.

Photo by Jordan Miller
Photo by Jordan Miller

Step 7

Bake chickpeas for 30 minutes, stirring them once halfway through to ensure all sides become crispy.

#Spoontip: Make sure to keep an eye on the chickpeas to prevent them from burning. You want them crispy, not burnt!

Photo by Jordan Miller
Photo by Jordan Miller

Step 8

Let chickpeas cool and nom away!

Photo by Jordan Miller
Photo by Jordan Miller