Crispy Spiced Chickpeas
Shallow-fried chickpeas with smoked paprika and sea salt
Why This Recipe Works
These chickpeas bridge the gap between a snack and a garnish, offering a crunch that holds up even when scattered over soup. The key is drying the chickpeas thoroughly before they hit the hot oil to prevent steaming and ensure a truly crisp exterior.
Instructions
Spread the rinsed chickpeas onto a rimmed baking sheet lined with triple layers of paper towels and pat them thoroughly dry. Remove any loose skins that come off during drying to prevent them from burning in the oil.
Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke. Add the chickpeas and cook, stirring occasionally, until they are golden brown and feel light and crisp, about 12 to 15 minutes.
Use a slotted spoon to transfer the chickpeas to a paper towel-lined plate. Toss them with the salt and smoked paprika immediately while they are still hot so the spices adhere to the surface.
Serve warm or at room temperature, while they still have their maximum crunch.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 days.
Can I make this ahead of time?
The chickpeas are best eaten the day they are made as they lose their crunch over time.
What substitutions can I make?
- smoked paprika: Chili powder or cumin
