Posted By: DearestLizzie
I LOVE LOVE LOVE Salt & Vinegar potato chips…. like it makes me salivate when the bag pops open and I get a whiff. If you don’t live in a part of the country where UTZ are available I am truly sorry, They are hands down the best potato chips on the planet. With that being said I love the flavors together and when I came across this recipe I was excited. Also…no girl can just eat chip all day everyday :(
I did take the little shells off my chick peas -slightly tedious but totally easy sitting in front of the TV doing it. These turned out really well and they are slightly addictive for me at least. I had to stop because I wanted to take it in to see what the girls think!
Directions: Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black…lol. Enjoy as a high protein snack or as a side to a lunch or dinner.