Ingredients:

Vegetable oil (for deep-frying)
2 15-oz cans chickpeas, drained and rinsed well
1 to 1-1/2 Tbsp Urban Accents Spanish Smoked Seasoned Salt

Directions:

Drain chickpeas on paper towels and pat dry.  In large heavy pot, heat 3-inches oil until thermometer reads 375 degrees F.  Carefully add chickpeas and fry until crisp and dark golden brown, 5-7 minutes.  Using slotted spoon, transfer to paper towel-lined plate.  Sprinkle immediately with Spanish Smoked Seasoned Salt and serve warm to hot.   (Can be made up to 4 hours ahead and stored at room temperature.  Rewarm in broiler or microwave before serving.)