Instead of buying that next bag of salt and vinegar chips try and indulge in a protein packed bowl of salt and vinegar chick peas.
Just a bit more labor intensive than popping open a bag of chips, I promise they’re just as satisfying and you will feel better overall eating a healthier version.
1 can rinsed and drained chickpeas
2 cups white vinegar
Put chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Remove immediately, once it starts boiling, and let legumes soak for 40 minutes in the warm vinegar.
Preheat oven to 400°F. After 40 minutes, drain chickpeas of excess vinegar.
Place chickpeas on oven safe baking pan. Coat with 3 tablespoons olive oil and more salt (to taste).
(Can also add some pepper, chili powder or garlic powder for an extra kick.)
Bake in oven for 35-40 minutes, checking every 10 minutes to stir them around and make sure they’re turning golden brown (not black).
Remove once they’re nice and toasted, and let sit for 10 minutes before munching. Should be crunchy on the outside and a bit soft on the inside.
Refrigerate leftovers – if there are any left!