Recipe courtesy of Kelsey Nixon
Episode: Snack Attack
1 hr 5 min
20 min
4 servings
1 hr 5 min
20 min
4 servings


  • 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels
  • Vegetable oil, for frying 
  • 2 tablespoons grated Parmesan 
  • 1 teaspoon smoked paprika 
  • 1 lemon, zest of 
  • 1/2 cup whole blanched almonds 
  • 2 tablespoons fresh parsley leaves 
  • 3 cloves garlic, thinly sliced 
  • Maldon sea salt, to taste 


Watch how to make this recipe.

Preheat the oven to 200 degrees F.

Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.

Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.

Combine the Parmesan, smoked paprika and lemon zest in a large bowl.

Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.

With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.

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