Name: Spicy Fried Chickpeas
Yield: Makes about 3 cups
Ingredients: Vegetable oil (for deep-frying); 2 (15-ounce) cans chickpeas, drained, rinsed, drained again on paper towels, and patted dry; 3/4 teaspoon smoked hot paprika, such as Pimentón de la Vera; 3/4 teaspoon flaky sea salt, such as Maldon

These irresistible nibbles are at their best served within minutes of deep-frying. If that seems like a little much for Thanksgiving dinner, you can fry them up to 4 hours ahead and warm them up in the broiler or microwave as your guests arrive. You could also serve them at room temperature, though they won't be quite as crispy on the outside and creamy in the center.

Recipe notes

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