Crispy Spiced Chickpeas

  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 8 servings
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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. 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. 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.
  3. 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.
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