20 minutes
A delightful snack that's packed with flavor and crunch, these spicy, crispy chickpeas are quick and easy to make.
Lard Or Oil For Frying
cups
Chickpeas, drained, rinsed, and thoroughly dried
0 oz
Maldon Coarse Sea Salt
teaspoons
Hot Chili Powder
teaspoons
teaspoons
Cayenne
teaspoons
Smoked Hot Paprika
teaspoons
to taste
Fresh Sage Leaves, tiny
handful
1. Heat Oil
Heat your chosen oil or lard in a large skillet or pot over medium-high heat until it reaches 375°F. The oil should shimmer but not smoke.
2. Dry Chickpeas
Ensure your chickpeas are as dry as possible to avoid splattering when frying.
3. Fry Chickpeas
Carefully add the chickpeas to the hot oil, frying them for about 5 minutes, stirring occasionally. If you're adding fresh sage leaves, do so after 3 minutes of frying.
4. Drain and Season
Once golden and crispy, remove chickpeas from oil and let drain on a paper towel-lined plate. Season immediately with coarse sea salt and your chosen spice mix.
After rinsing, drain and spread them on a towel, pat dry, and let air-dry for at least 30 minutes for maximum crispiness.
Spread chickpeas in a single layer to avoid steaming and ensure crispiness. Use two sheets if necessary.
Use 400°F to get crispy chickpeas without drying out the inside, rotate the pan and stir halfway through baking.
Season before roasting with spices and olive oil for cohesive flavor and to lock in taste.
Leave inside the turned-off oven with the door ajar for 10 minutes to remove lingering moisture.
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