Crispy Lemon-Zest Chickpeas

1. Towel-Dry Chickpeas

Spread the drained chickpeas in an even layer over a clean dish towel. Place a second clean dish towel on top and gently press and roll the chickpeas to remove as much moisture as possible. It's okay if some skins loosen or separate.

2. Heat Oil

In a large saucepan, combine the chickpeas and vegetable oil. Cook over medium-high heat until the chickpeas are deep golden brown and crispy, about 27 to 32 minutes. Be sure to adjust the heat as needed to maintain an oil temperature between 325 and 350 degrees Fahrenheit.

3. Drain Chickpeas

Use a spider skimmer or slotted spoon to transfer the chickpeas to a large bowl, allowing excess oil to drain back into the saucepan.

4. Season

Add the grated lemon zest, salt, and pepper to the bowl of fried chickpeas. Toss until the chickpeas are evenly coated with the seasoning.