Crispy Spiced Chickpeas

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   1.

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   Place the chiles in a spice grinder and grind until fine.

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   Add the salt, lime zest and sugar.

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   Pulse a few more times until well combined and set aside.

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   2.

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   Spread the chickpeas in a single layer on paper towels and pat dry.

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   Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil.

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   (The oil will bubble up for a few seconds.)

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   Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch.

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    Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt.

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    Cool slightly and serve.

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    Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time.

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    Cool without the chile salt and store in a sealed plastic container.

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    Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy.

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    Season with the chile salt, cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.