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.

Hilary Meyer
Source:, November 2017


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

108.6 calories; protein 5.8g 12% DV; carbohydrates 17.6g 6% DV; exchange other carbs 1; dietary fiber 4.2g 17% DV; sugarsg; fat 0.9g 1% DV; saturated fatg; vitamin a iu 93.6IU 2% DV; vitamin c 0.2mg; folate 0.2mcg; calcium 50.2mg 5% DV; iron 1.2mg 7% DV; magnesium 33.5mg 12% DV; potassium 187.2mg 5% DV; sodium 161.6mg 7% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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Rating: 5 stars
Putting them in the oven a couple days later crisped them up again nicely. Read More