I certainly haven’t missed the ravings about Angela’s salt-and-vinegar chips (and green beans), but I hadn’t gotten around to buying potatoes and vinegar at the same time. Then, I came across this variation on JL’s blog, JL goes Vegan, and thought another crunchy snack might be in order. Here’s what I did:
- 1 cup chickpeas, soaked overnight
- 3-4 cups white vinegar
- 1 tsp Coarse sea salt
- 2 tsp extra virgin olive oil
- Add chickpeas and vinegar and place in a medium sized pot. Bring to a boil and cook as normal, 1-2 hours.
- When chickpeas are cooked (try one, the vinegar turns a bit sweet), add a dash of sea salt and then remove from heat. Let sit in pot for 30 minutes.
- Preheat oven to 425F. Carefully drain chickpeas and return to pan. Drizzle with olive oil and salt, then mix with hands or a spoon, ensuring all chickpeas are coated with oil.
- Place on a lightly-oiled baking sheet and roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black.
Comments: After popping these in the oven, I remembered my previous chickpea roasting failures. They never seem to turn out like the ones in the store. But, I was optimistic. Unfortunately, they were a bit ho-hum. The flavoring was all there, it just didn’t pop. And, some of the chickpeas were so hard I was afraid of breaking a tooth, while others stayed a bit spongy. They felt like a healthy snack, but nothing I’ll rush to make again.