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Crispy Spiced Chickpeas

Prep Time
5 min
Cook Time
40 min
Yields
8 servings

Chickpeas are fried until crunchy, then seasoned with chile salt.

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ingredients

5
medium dried arbol chiles
1 ½
tsp kosher salt
1
tsp finely grated lime zest
½
tsp sugar
2 19-oz
cans chickpeas, rinsed and well drained
Vegetable oil, for frying
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directions

Notes

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 400ºF oven until sizzling and crispy. Season with the chile salt, cool and serve.

Step 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.

Step 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 375ºF. 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.

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