DAMARIS PHILLIPS - Crispy Chickpeas
Crispy Chickpeas
Transform the humble chickpea into a snack that is addictivly delicious. Season simply with smoked paprika, salt and pepper or spice them however you like.
6-8 Servings
20 Minutes
INGREDIENTS
- 1 cup vegetable oil
- 2 (15 oz) cans chickpeas, drained, rinsed, and loose skins removed.
- 1 teaspoon smoked paprika
- 1 dash cayenne (optional)
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
INSTRUCTIONS
To a large 12-inch cast-iron skillet add the oil and heat over medium-low until very hot.
Meanwhile, pat the chickpeas very dry with paper towels. When the oil is hot (325 Degrees F) add the chickpeas carefully. The water will make the chickpeas want to splatter hot oil. Cook until the liquid has evaporated from inside the chickpeas, about 15-20 minutes. This looks like way, way less bubbling in the oil. Cook another 1-2 minutes to make sure they are crunchy and then remove them using a slotted spoon.
Line a bowl with paper towels to catch any extra oil. Remove the towels once all the chickpeas are out of the oil. Toss with paprika, cayenne, salt, and pepper.
Serve immediately.