Roasted chickpeas just won’t stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. Kosher or sea salt and freshly ground black pepper are perfect. You don’t have to go crazy with them, you can keep them simple. Then devour. These deep-fried chickpeas are crazy addicting. They’re the kind of treat you keep popping into your mouth, piece after piece, without realizing just how many you’ve had!
Make Extra. They’ll Be Gone In No Time
I suggest you double the recipe when making these deep-fried chickpeas as you’ll eat half of them while you are finishing cooking the other half. They’ll stay crunchy longer than roasted peas, but they will get softer as time goes on. You won’t have to worry about that because they won’t last that long.
Make sure you drain your chickpeas well after they come out of the hot oil. The longer the oil sits on them, the quicker they’ll turn soggy. Roll them around a bit on some paper towels to get as much of that oil off as you can. If you need to grab more paper towels, do it. Don’t be cheap with them right now.
Pick Your Deep-Fryer
If it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
Also try my Kale chips.
Deep-Fried Chickpeas
Equipment
Ingredients
- 1 can chickpeas
- vegetable oil for frying
- Your favorite seasonings
Instructions
- Empty can into a sieve.
- Rinse and drain well.
- Dump beans out onto a kitchen towel or a few layers of paper towels.
- Pat beans dry. Be thorough – they need to be as dry as possible.
- Heat 1/2″ of oil in a Dutch oven to 325 F.
- Working in batches, SLOWLY add the beans to the hot oil. The beans will most likely splatter, especially if they aren't very dry, so keep your face and hands back as you add them to the hot oil.
- Fry for 4-5 minutes or until golden brown.
- Remove to a paper towel-lined plate to drain.
- Sprinkle with seasoning while they are still hot.
- Serve hot or cooled.
Notes
Nutrition
Nutritional values are approximate.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
