Crispy (Fried) Chickpeas

1. 1

   Heat about 1/2 inch of olive oil over medium-high heat in a Dutch oven or large wide skillet.

2. 2

   Meanwhile, dry drained chickpeas with paper towels.

3. 3

   When the oil is hot, use a strainer to carefully place half of the chickpeas in the oil. Fry until crispy and golden, about 5 minutes, stirring frequently.

4. 4

   Use a strainer or slotted spoon to transfer the hot chickpeas to a plate lined with paper towels. Transfer to a small owl and season and toss with 1/4 teaspoon salt and paprika.

5. 5

   Fry the remaining half of the chickpeas with the thyme, stirring frequently, and drain them on paper towels. Toss this batch in a small bowl with 1/4 teaspoon salt and lemon zest. Serve immediately.

No additional tips available.