Crispy Spiced Chickpeas

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 5 medium dried arbol chiles
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon sugar
  • Two 19-ounce cans chickpeas, rinsed and well drained
  • Vegetable oil, for frying
Directions

1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.

2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.

Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Holiday Entertaining