Talk about a perfect + healthy + plant based snack. Salt & vinegar chips have forever been my favorite . . . so naturally I love this *way* healthier version. I order a similar appetizer from one of our go to restaurants in Providence, so I figured I could start making them at home. I made these as a snack, but ended up adding them to a lunch bowl full of goods.

I got a lot of questions about these chickpeas so I had to get on here to share the recipe with y’all ❤ enjoy

Ingredients

-1 15 oz can chickpeas, rinsed & drained

-1 Tablespoon oil of choice – I used avocado

-Pink himalayan salt & black pepper to taste

-1 Tablespoon red wine vinegar

Directions

-Preheat the oven to 425°F

-Place the drained & rinsed chickpeas on clean kitchen towel or paper towels & pat dry. *It is very important for the chickpeas to be as dry as possible before they hit the oven, otherwise they won’t crisp up properly!*

-Place the chickpeas on a large baking sheet & drizzle with oil. Add salt & pepper, & toss until evenly distributed

-Roast for 15 minutes. Remove from the oven & toss. Roast the chickpeas for an additional 10 minutes or until they are golden brown & crispy (but not too dry)

-Drizzle the chickpeas with the vinegar, toss, & pop them back into the oven for 30 – 60 seconds. Remove from the oven & allow to cool slightly before eating

xoxo