Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly rinse and drain 15 ounces (approximately 425 grams) of canned chickpeas, then pat them completely dry with paper towels.

2. 2

   In a medium bowl, whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper (if using), 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Add the dried chickpeas to the flour mixture and toss well to ensure each chickpea is evenly coated with the seasoned flour.

4. 4

   Heat 3 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C).

5. 5

   Carefully flash-fry the coated chickpeas in small batches for 2-3 minutes per batch, stirring occasionally, until they are golden brown and crispy.

6. 6

   Use a slotted spoon to remove the fried chickpeas from the oil and transfer them to a plate lined with paper towels to drain excess oil, then season immediately with an additional pinch of salt.

7. 7

   In a small bowl, combine 0.75 cup mayonnaise, 0.25 cup buttermilk, 1 teaspoon dried dill, 0.5 teaspoon dried chives, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.125 teaspoon salt, and 0.125 teaspoon black pepper; whisk until smooth.

8. 8

   Serve the hot Flash-Fried Chickpea Poppers immediately with the creamy homemade Ranch Dip for dipping.