I made these today, super simple and quick. I cooked the chickpeas in the oil for around 7 minutes. They were nice and crisp on the outside and slightly soft on the inside (smaller chickpeas were completely crisp). Instead of cumin and paprika I used za’atar (along with the salt & pepper). Super yummy! I’ll be having these as snacks, on salads, sprinkled on soup…

Make sure you really get the oil shimmering nd be patients to crips them well. Then add anything you want. I love them with salt, pepper, cumin and Sumac. But you can do anything you want to taste on them. Everyone loves these.

I agree not very crispy but if you have an air fryer, once they cool down pop them in for about 3 minutes. Crisps them right up

Great technique for frying and seasoning chickpeas but these do not hold up for more than an hour or so. Once cooled, they become soggy and mealy. I was hoping for a make-ahead appetizer.