Fried Chickpeas with Sage

Ingredients:
Olive and canola oil for frying
2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
40 to 50 medium fresh sage leaves

Directions:
Fill a large heavy-bottomed pot fitted
with a deep-frying thermometer with 3 inches of oil
(1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
Meanwhile, dry drained chickpeas thoroughly with paper towels.
Combine 2 tablespoons of the flour, the salt,
and the paprika in a large bowl
and briefly whisk to break up any lumps.
Add chickpeas and toss to coat.
Line a baking sheet with paper towels and set aside.
Working in two batches,
fry chickpeas until they stop popping
and have turned golden brown, about 3 to 4 minutes per batch.
Remove with a skimmer or a frying basket
to the paper-towel-lined baking sheet.
Combine remaining 1 tablespoon flour and sage leaves in a small bowl,
toss to lightly coat, and tap off excess flour.
Working in two batches, fry sage in oil until leaves stop foaming,
about 10 to 15 seconds. Remove with a skimmer
or a frying basket to the paper-towel-lined baking sheet.
Toss together chickpeas and sage in a bowl and serve immediately.