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.
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.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, 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.
Also try my Kale chips.
- 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, specially 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.
Nutritional values are approximate.