Name: Lemon-Pepper Crispy Chickpeas
Total time: 35 min
Ingredients: 2 (15-ounce) cans chickpeas , drained; 2 cups vegetable oil for frying; 1½ teaspoons grated lemon zest; ½ teaspoon table salt; ½ teaspoon pepper

Why This Recipe Works

Crunchy, snackable fried chickpeas keep you coming back, handful after handful. To make them, we started by covering two cans' worth of chickpeas (drained and dried with paper towels) with 2 cups of oil in a large saucepan and then cranking the heat to medium-high. Starting the chickpeas in cold oil meant that they cooked through and were evenly crunchy. We fried the chickpeas until they were golden brown and crispy and then transferred them right to a large bowl to season them. Normally, fried foods are left to drain on paper towels, but skipping that step here left just enough oil behind to help the seasonings stick to the chickpeas more effectively and evenly. We seasoned them with salt, lemon zest, and black pepper for a flavor-packed snack.

Before You Begin

Do not rinse the chickpeas after draining them, and be sure to dry them as thoroughly as possible before frying.

Instructions

Spread chickpeas into even layer over clean dish towel. Cover chickpeas with second clean dish towel, then press and gently roll chickpeas between towels to remove as much moisture as possible. Transfer chickpeas to large saucepan (no need to discard any loosened or separated skins). Add oil and cook over medium-high heat until chickpeas are deep golden brown and crispy, 27 to 32 minutes, adjusting heat as needed to maintain oil temperature between 325 and 350 degrees.

Using spider skimmer or slotted spoon, and allowing excess oil to drain back into saucepan, transfer chickpeas to large bowl. Add lemon zest, salt, and pepper and toss until evenly combined. Transfer to serving bowl. Serve. (Chickpeas can be stored in airtight container for up to 2 days.)