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Salt n' Vinegar Chickpeas

My love for salt n' vinegar chips is so deep. They've always been my favorite chip from when I was little until now. I found out about salt n' vinegar almonds and was ecstatic and tried time after time to make those and could never quite get it right. I either burnt them in the oven, or they just didn't have that strong vinegar taste. One day I wanted to give them a try again and honestly totally forgot that I used to make them with almonds and thought I had always used chickpeas. So, that's what I used. I made salt n' vinegar chickpeas and it was the best mistake ever because they are one of my favorite snacks.

These salt n' vinegar chickpeas are AMAZING and addicting. They don't get too crispy like your normal chip, but if you like chickpeas and love salt n' vinegar chips, then you'll love these! I have trouble keeping these as snacks because I will eat a whole can in one sitting when they're made like this.



1 can of chickpeas

Parchment Paper

White Vinegar

Sea Salt

  1. Drain and rinse the chickpeas. You can peel off their shell if you'd like but you don't have too. Once completed rinsed and pat dry.

  2. Put the chickpeas in a small sauce pan and cover them with the vinegar. I've never measured this but you just need to make sure everything is submerged, as if you're cooking pasta.

  3. Bring to a boil and then take away from heat and let sit for 25-30 minutes. Heat your oven to 400 degrees once you remove chickpeas from heat.

  4. Line a baking sheet with parchment paper and spread the chickpeas evenly on it. Sprinkle with sea salt, be generous because a lot of it falls off. ENJOY!

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