Ingredients

• Vegetable oil (for deep-frying)
• 2 (15-ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry
• 3/4 teaspoon smoked hot paprika, such as Pimentón de la Vera
• 3/4 teaspoon flaky sea salt, such as Maldon

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Instructions

1. In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F. Carefully add chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon, transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot. (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.)