Directions:
- 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
- 2. Spread the chickpeas in a single layer on paper towels and pat dry. 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. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
- Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2.28 Kcal (10 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 399.04mg | 17% | |
| Potassium | 0mg | 0% | |
| Total Carbs | 0.22g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.1g | 0% | |
| Amount Per 100 g | |||
| Calories | 1.51 Kcal (6 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 263.06mg | 17% | |
| Potassium | 0mg | 0% | |
| Total Carbs | 0.14g | 0% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 0.06g | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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