Salt and vinegar roasted chick peas isn’t a sweet dessert, but it sure is yumm-o. My very picky child even loves them. It’s absolutely incredible that he’ll eat these and not tuna melt, fat french fries, mac and cheese, etc. The list is a mile long and he’s only 20 months old.
I haven’t looked at the the calories into a can of garbanzo beans, but I can’t imagine it’s that bad. It has to be better than a bag of potato chips, the waves variety, with delicious jalapeno cheese dip. That just made me drool a little at 9:18 am. Oh well, drool happens.
So I was cruising the mean streets of pinterest and came across this concoction. It’s not really a recipe. It’s more of an eyeballing experience.
Salt and Vinegar Roasted Chick Peas
adapted from writetothepoint
1 can of drained chick peas (garbanzo beans)
2 cups of cider vinegar
kosher salt or sea salt
In a sauce pan, add the drained chick peas. Add enough cider vinegar to cover the chick peas completely. Bring to a boil for 4-5 minutes and then remove from the heat. Let the chick peas sit in the brine for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees. Lay parchment paper down onto the cookie sheet and spray some Pam on it.
After the 30 minutes is up, drain the chick peas and place them on the cookie sheet. Sprinkle some kosher salt on them. Roast the peas in the oven for 20 minutes and them flip them. Put them back in the oven for another 10 minutes and flip again. Repeat it three more times until they are golden brown and not burnt. I’ve always found an hour to be perfect.
The spray will get a little brown. Also, I try to keep the chick peas close to the middle of the pan. If they stray off to the sides, they get super charred. They’ll look similar to the one in the bottom right corner here.
So voila, be prepared for some mouth watering, crunch-tastic, salt and vinegar chick peas.