Crispy spicy chickpeas

Ingredients:

• 5 medium dried Arbol chili peppers
• 1.5 tsp coarse salt
• 1 teaspoon finely grated lime zest
• 0.5 tsp sugar
• 2 x 540g cans of chickpeas, rinsed and drained thoroughly
• Vegetable oil, for frying

Preparation:

1. Place the chili pepper in a spice grinder and grind. Add salt, lime zest, and sugar. Process until thoroughly combined and set aside.
2. Place the chickpeas in a single layer on paper towels and pat dry. In a shallow, heavy-bottomed saucepan or small Dutch oven, heat 2 cm (0.7 in) of vegetable oil to 190°C (375°F). Carefully add the chickpeas in small batches, about 1 cup per batch. The oil will sizzle for a few seconds. Cook, stirring occasionally, until golden brown and crispy, 8-10 minutes per batch.
3. Transfer to a paper towel-lined baking sheet and immediately sprinkle with salt and chili pepper. Let cool slightly and serve.
   
   Note:
   
   Chickpeas can be roasted 2-3 days in advance. Don't season them; transfer them to a container, seal tightly, and refrigerate. To serve, arrange them in a single layer on a baking sheet and bake in the oven at 200°C (400°F) until crisp. Sprinkle with seasonings, let cool, and serve.