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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Very easy, crispy nibbles as an alternative to nuts or crispy peas. Epicurious Nov. 07 Ingredients:
vegetable oil (for deep-frying) |
2 (15 ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry |
3/4 teaspoon smoked hot paprika |
3/4 teaspoon flaky sea salt |
Directions:
1. In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
2. chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
3. transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot.
4. (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.).
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