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Super Bowl Lagniappe

Here's a Lagniappe (little something extra) for your Super Bowl game day snack table. This crunchy snack is cousin to the much loved Salt & Vinegar potato chip. The twist is the addition of a little bit of sugar to the mix, making it agrodolce (sweet and sour).

These protein packed snacks pair perfectly with a frosty mug of craft beer. Be sure to make more than you think you'll need. They won't last long!

Happy Super Bowl Sunday!



2 cups cooked chickpeas (or 1 15-oz. can, drained and rinsed)

1 cup white vinegar

2 Tablespoons sugar

2 Tablespoons extra virgin olive oil

1 Tablespoon salt

Cook chickpeas, if using from dried, or drain and rinse if using canned. In a small pot, heat vinegar and sugar until sugar is melted and vinegar is hot. (Turn on your kitchen fan as the vinegar can be strong in a small kitchen) In a shallow dish, pour vinegar mixture over chickpeas, submerging them. Let sit in the vinegar for at least 30 minutes, turning occasionally to make sure all chickpeas are coated with vinegar.

Preheat oven to 400°F. In a strainer, carefully drain chickpeas and discard the vinegar mixture. Transfer chickpeas onto the foil lined baking sheet, drizzle with extra virgin olive oil and sprinkle with salt. Toss with your hands to make sure everything is coated evenly.

Roast for 25-35 minutes, shaking pan at once or twice during cooking to evenly crisp the chickpeas. Watch closely after 20 minutes to make sure they do not burn. Remove from oven, let cool in pan at least 5 minutes. They will crisp as they cool. Serve. (Keeps well in an airtight container for 2-3 days, or in the fridge for a week. May re-crisp in the oven for 5-7 minutes if stored in the fridge)

The Southern Yankee Kitchen

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