- 1 1/2 cups cooked chick peas (the amount typically found in one 15 oz. can), drained and patted dry with a paper towel
- 1/2 cup grapeseed oil
- 1/2 tsp sugar
- 1 tsp season salt (I use @simply organic brand)
Combine sugar and season salt in a large bowl and set aside. Line a large platter with 2 layers of per towel. In a 3-4 quart Dutch Oven (like a Le Creuset), or other sturdy pot, heat oil over high heat until just smoking. Carefully add chick peas and stir to coat with oil. Stir ever 30 seconds to ensure even cooking. Chickpeas will be done when they are deeply tan and crispy. This will depend upon your stovetop burners, but it took mine appx. 8 minutes.
Note: Like all fried foods, these will get less crispy as they sit. They are best eaten within 2-3 hours of making them.