16 oz dried chickpeas
The key to really crispy chickpeas is rehydrating and braising dried chickpeas. Soak 16 oz of dried chickpeas in water overnight. Drain.
Put chickpeas into a baking pan or tray deep enough to cover the chickpeas in 1 inch of water. Braise in the oven for 1 1/2 hours at 300 degrees.
Drain chickpeas and dry. Deep fry until golden brown.
Toss in sea salt and serve. You can add different herbs and spices of your choosing. Rosemary, smoked paprika, oregano, garlic and onion powder or parsley are all great options! They are very tasty with a side of olives as well.