Chickpeas that are supposed to be crunchy very often turn out mildly crispy, or worse, kinda soft and stale-tasting. I’ve done a fair amount of testing and I’ve found only one way to make it work: dry, then fry. The result is a truly glassy snack that you can eat by the handful.
Time: 20 minutes
Drink: A margarita or a traditional daiquiri
1. Preheat oven to 400 F
2. Prep the chickpeas
Spread the drained, rinsed chickpeas on a baking sheet. Use a paper towel to pat them dry.
3. Dry roast for 5 minutes; remove from oven
Put the sheet pan in the oven for 5 minutes. This dries the outside of the chickpeas without cooking or dehydrating the center—key to avoiding that soft, stale vibe. Remove from the oven.
4. Prepare your frying setup
Set a large plate lined with paper towels next to the stove. Set out a slotted spoon. You’ll want to work quickly once the oil starts heating up.
In a medium-sized bowl, combine cumin, lime zest, and a bunch of kosher salt and pepper (just do it by eye—you can always add more).
Add about a half a cup of olive oil into a deep, non-stick skillet or wide-bottom pot, so the whole bottom is coated. Turn the heat to medium-high and preheat the oil until it’s shimmering but not smoking, about five minutes, depending on your burner. (If you’re not sure, splash a bit of water into the oil—if it pops and spatters, it’s hot enough.)
5. Fry your chickpeas for 8–12 min
Drop the chickpeas into the hot oil. They’ll splatter and pop at first, so use an apron and a splatter screen if you have one. (I hold the lid of a large pot like a shield in front of my neck and lower face, like a MEDIEVAL KNIGHT.) Cook until they’re deep golden-brown, about 12 minutes. Shake the pan or stir frequently to ensure even cooking.
Use a slotted spoon to remove them from the oil and place on the paper towels to drain.
6. Season while they’re still hot. Rest briefly.
Let the chickpeas drain for a few minutes then transfer to the bowl with the salt, pepper, cumin, and lime zest. Toss to coat. There will be some extra seasoning in the bottom of the bowl. Save it for next time!
Before you use them, rest for another few minutes on the paper towel—they’ll crisp up further as they cool.
7. Eat!
The best partttt, yo.
