Do you love salt and vinegar chips? They were like crack for me…except I never used crack so I don’t really know what that feels like. I just know I LOVED them.
This recipe will satisfy that salty, tangy taste and also give you a little crunch for good measure. And chickpeas give you a great bang for your nutrition buck. They’re rich in fiber and protein. Fiber supports a healthy gut among other things, and we need protein for our bones, muscles and skin. They also supply a number of other important nutrients that are necessary for a healthy diet.
So, if you’re looking for a little something to hold you over between meals that is actually good for you, this is a great snack. I say go for it!
Let me know what you think in the comments. Enjoy!
Roasted Salt and Vinegar Chickpeas
- 1 Air Fryer
- 1 can chickpeas (garbanzo beans) drained and rinsed well
- 2 cups white vinegar
- sea salt
- any other spice you might want to try
- 3 tbsp olive oil
- Bring vinegar, chickpeas and a little salt to a boil in a medium pot
- As soon as it boils, remove from heat
- Let chickpeas soak in the vinegar for about 40 minutes; drain
- Toss drained chickpeas with olive oil, salt pepper and any other spice until coated
- Put in air fryer in batches at 375 degrees F in a single layer to maximize crispiness
- Check after 10 minutes and shake basket to even out the cooking
- When done they should be crispy on the outside and a little soft in the middle
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