These little guys are so cute, right?! And perfect for those afternoon cravings when you just desperately need something salty or you might murder someone. Bonus: they’re one of the easiest things you’ll ever make.
This recipe is adapted from Alton Brown’s crunchy chickpea recipe. If you haven’t, peruse his site. He can really do no wrong.
You will need:
- 1 lb. dried chickpeas ($2.99/lb in Whole Foods’ bulk section, or check your local health food store or co-op)
- Enough red wine vinegar to cover the chickpeas when in a bowl, about 1.5 cups
- Sea or kosher salt
- 2 T olive oil
- Put the chickpeas in a bowl and add enough vinegar to cover them by two inches.
- Add about one teaspoon of salt to the mixture. Stir and store in the fridge overnight or about eight hours.
- The next day, heat the oven to 375.
- Remove the chickpeas from the fridge, drain, and spread across two cookie sheets. Drizzle each pan with 1 tablespoon of olive oil. Toss to coat.
- Roast the chickpeas, tossing every fifteen minutes, for 45 minutes to an hour, or until deep golden brown.
- Remove from the oven, add more salt if desired, and let cool. Store in an airtight container at room temperature.
Warning: My chickpeas popped and crackled, sending a few of them all over the oven. If you smell something burning, it’s probably a stray chickpea at the bottom of your oven.
I’m dying to try other variations on these. Up next, I may try my all time fave chip flavor: BBQ! If you have any other flavors you’ve tried, share ’em in the comments! xo Sara