Whether it’s for a snack or a light appetizer, these fried chickpeas go perfectly with fresh sage and grated Parmesan cheese.
ingredients
directions
Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350ºF over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350ºF and repeat with the remaining chickpeas. Cool completely.
Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.