Crispy Spiced Chickpeas

• 5 medium dried arbol chiles
• 1 1/2 teaspoons kosher salt
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon sugar
• Two 19-ounce cans chickpeas, rinsed and well drained
• Vegetable oil, for frying

1. 1.
2. Place the chiles in a spice grinder and grind until fine.
3. Add the salt, lime zest and sugar.
4. Pulse a few more times until well combined and set aside.
5. 2.
6. Spread the chickpeas in a single layer on paper towels and pat dry.
7. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil.
8. (The oil will bubble up for a few seconds.)
9. Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch.
10. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt.
11. Cool slightly and serve.
12. Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time.
13. Cool without the chile salt and store in a sealed plastic container.
14. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy.
15. Season with the chile salt, cool and serve.

chiles, kosher salt, lime zest, sugar, chickpeas, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/crispy-spiced-chickpeas-recipe.html (may not work)