Niçoise Chickpea Chips
- Olive oil for frying
- 1 clove garlic
- 1 15.5-ounce can chickpeas, drained, rinsed, and very well dried
- 1 teaspoon fleur de sel
- Zest 1/2 lemon
- Fill a small saucepot half full with olive oil, and heat over medium heat until it reaches 350°F. Drop the garlic clove into the oil when it is cold, and remove it as it comes to temperature—just to infuse the flavor into the oil.
- Fry the chickpeas in batches for about 5 minutes, carefully, as they may splatter. They will go from looking like cooked chickpeas to toasted hazelnuts—smaller, and golden, and crunchy. Drain on a paper towel, and toss with the fleur de sel and lemon zest.
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