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Food for thought


 
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Thai salt vinager chic pea snack
  • 2/3 cups white vinegar
  • 2 tsp flavourmagic Thai infused rock salt
  • 2 tsp extra virgin olive oil

 

  • Directions: Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. Preheat oven to 190/200c. Carefully drain chickpeas. Place on lined 2 cups canned chickpeas*

baking sheet and drizzle with olive oil and Sprinkle with your flavourmagic rock 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.