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.

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

　　In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F. Carefully add chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon, transfer to paper towel-lined plate. Sprinkle immediately with paprika and salt and serve hot. (Chickpeas can be made up to 4 hours ahead and stored at room temperature. Rewarm in microwave or broiler before serving.)