How to fry chickpeas
Shallow-fry chickpeas in oil at 375°F (190°C) for about 8–10 min per batch (about 1 cup per batch, stirring occasionally), until browned and crisp. Treat the time as a starting point: piece size, batch size and your pot all change it, so watch the color and the oil thermometer rather than the clock.
- Oil temperature
- 375°F (190°C)
- Method
- Shallow fry
- Starting time
- 8–10 min per batchabout 1 cup per batch, stirring occasionally
- Done when
- browned and crisp
Numbers from Food Network Kitchen: Crispy Spiced Chickpeas. Celsius values are rounded.
Getting it right
- Spread the chickpeas on paper towels in a single layer and pat them dry.
- Heat ¾ inch of oil in a heavy shallow pot or small Dutch oven to 375°F (190°C).
- Add about 1 cup at a time. The oil bubbles up for a few seconds, so lower them in carefully.
- Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch.
- Transfer to a paper-towel-lined tray and season right away.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.