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CRUNCHY SALT & VINEGAR ROASTED CHICKPEAS
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Crunchy Salt & Vinegar Roasted Chickpeas

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Suitable For 3+ years
3+ years due to the size and texture
Metric - US Customary Units

Ingredients

  • 1 x 400g can of chickpeas (drained, rinsed and patted dry)
  • 3 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • Pinch sea salt (optional)

Instructions 

  • Drain, rinse, and pat the chickpeas completely dry, this is the key to getting them crunchy.
  • Add to your airfryer basket along with the rest of the ingredients and toss to coat. Then cook for 25-30 minutes at 180c/350f or until golden and crispy (shake every 10 minutes).
  • If you're using the oven: coat the chickpeas with the other ingredients, then spread on a lined tray and bake at 180c/350f for 45–50 minutes, stirring every 10 minutes, until crunchy and golden.
  • Let them cool fully so they crisp up even more.

Storage

Store these in an airtight container at room temp for up to 1 week.