| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Two 14.5-ounce cans chickpeas
- Vegetable oil, for frying
- 1/2 cup small- and medium-size fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Instructions
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 455 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 4 mg |
| Sodium | 424 mg |
Reviews
Can you air fry?
My kids loved this, but we added some red pepper flakes after frying. we like that kick