Soaking chickpeas in vinegary hot sauce gives them a mouthwatering tang before they crisp up in the oven. The result? An addictively crunchy snack that’s actually good for you.
Roasted Buffalo Chickpeas
Soaking chickpeas in vinegary hot sauce gives them a mouthwatering tang before they crisp up in the oven. The result? An addictively crunchy snack that's actually good for you.
Ingredients
- 1 tablespoon white vinegar
- ½ teaspoon cayenne pepper or to taste
- ¼ teaspoon salt
- 1 15 ounce can no-salt-added chickpeas, rinsed
Instructions
- Position rack in upper third of oven; preheat to 400 degrees F.
- Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes. Let cool on the pan for 30 minutes; the chickpeas will crisp as they cool.
Notes
To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.
