Roasted Salt and Vinegar Broad Bean Snack

I love roasted broad beans (also known as fava beans), and nothing says ‘British snack’ quite like salt and vinegar. So, when I decided to create a new roasted broad bean snack recipe, the answer was obvious. Bonus: they are also low in calories. 

Difficulty: Easy

Cook time: 1 h 45 min (total including prep)

Calories: 50 per serving (approx.)

Salt and vinegar fava beans
Roasted salt and vinegar broad beans (also known as fava beans)

How I Came up With This Recipe

Some say cheese and onion, others say pickled onion (what is it with Britain’s onion snack obsession?), but I think the salt and vinegar is classic. We have a long history of adding this seasoning to all sorts of things, from fish and chips, peas (such as Lancashire parched peas), crisps, and even popcorn.

I have tried a few roasted broad bean recipes and first found success with this tasty Spiced Broad Bean Snack recipe.

When I asked my salt and vinegar fiend boyfriend what new type of roasted broad bean snack I should make next, his response came as no surprise. And thus, my roasted Salt and Vinegar Broad Beans were born.

These salt and vinegar broad beans are that moreish snack that it is impossible to have just one of. They are gobbled up almost as soon as they are ready to eat.

With a flavour I can only describe as ‘zingy’, they have a sort of ‘pub-snack’ vibe, which makes them perfect for pairing with an ice-cold IPA – especially when the weather is warmer.

Health Benefits of Broad Beans

Broad beans or fava beans? Whatever you call them, there is no denying that they are nutritional powerhouses. According to this Healthline article, they are loaded with fibre, folate and protein.

At just 50 calories per serving, these salt and vinegar, as well as being full of nutrients, broad beans are a delicious low-calorie snack. 

Low-calorie roasted salt and vinegar broad bean snack
Low-calorie roasted salt and vinegar broad bean snack

When making snacks like this, many recipes ask you to remove the skins before cooking. I have left mine on. This is partly because I cannot be bothered with the tedious task of taking each skin off one at a time, but also because those crispy, crunchy skins are my favourite bit!

I have used cider vinegar as opposed to the usual malt vinegar because I think this better compliments the light, bright flavour of the broad beans. White wine vinegar would also work well.

Why This Recipe Is Great

  • At the time of writing, a can of broad beans in a UK supermarket is just 55p, making salt and vinegar broad beans a budget-friendly snack.
  • They are made from ingredients in your pantry.
  • Broad beans are full of healthy nutrients.
  • It is convenient.
  • They are easy to make.
  • They taste delicious.
  • They are a great hangover food.
  • They are a perfect, quick snack for any occasion.

The Downside

  • A snack this delicious quickly disappears.
  • Despite this being a budget-friendly recipe, there is a high risk you will spend a small fortune on broad beans to make this recipe again and again.
These roasted salt and vinegar broad beans (also known as fava beans) are a great low-calorie snack
Roasted salt and vinegar broad beans (also known as fava beans)

Cook’s Tips 

  • Make sure the oven is fully heated before you start baking your beans.
  • Ensure the liquid that the beans come in has been thoroughly washed and that they are as dry as possible before putting in the oven.
  • This roasted broad bean snack is at its crispiest when fresh out the oven.
  • If you like roasted broad beans a bit crispier, leave them in the oven for another 10 minutes.


  • Measuring spoons
  • Baking tray
  • Bowl for mixing
  • Bowl for soaking
  • Baking paper

Cook Time

Prep time: 1 h 5 min

Cook time: 40 min

Ready in 45 min

Yield: serves four as a snack


  • 400g / 14oz can of broad beans (or fava beans)
  • 1/2 teaspoon of oil (such as rapeseed oil or rice bran oil)
  • ¼ teaspoon salt (or to taste)
  • 1/2 a cup of apple cider vinegar, plus more to taste


1. If using canned beans, drain and wash your broad beans. 

2. Soak your broad beans in ½ cup of apple cider vinegar for one hour. 

3. Pre-heat oven to 200°C / 392°F.

4. Drain your broad beans and dry gently on a clean tea towel or kitchen roll. 

5. Meanwhile, line a baking tray with your baking paper.

6. Place your beans in a bowl and drizzle the oil and salt over the beans.

7. Mix all your ingredients, ensuring that all beans are well covered.

8. Tip onto a baking tray, and drizzle over any of the remaining liquid. 

9. Bake at 200°C / 392°F for 10 minutes.

10. Turn down the heat to 150°C / 302°F.

11. Remove the beans from the oven and shake them gently to stop them from sticking.

12. Put your beans back in the oven and bake for a further 30 minutes.

13. Leave to cool for 2 minutes.

14. Sprinkle with extra salt and vinegar to taste and serve.

Enjoy these roasted salt and vinegar broad beans with an ice-cold glass of IPA
Enjoy these roasted salt and vinegar broad beans with an ice-cold glass of IPA


Serve hot or cold with an ice-cold beer. That is if they are not already gobbled up immediately by a greedy significant other with an insatiable appetite for all things salt and vinegar flavoured, like me.

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