Fancy a change from the more usual potato chips? This recipe was a childhood favourite of mine and a great alternative to the usual potato ones. It is based on the original Italian recipe called Panissa and is a fried version of the Farinata recipe also made with chickpea flour which I gave in an earlier post.
This is also cheap and easy to make as you only need to make up a batter with the flour and water and cook it over a hot stove until it thickens into a gloopy paste, in a similar way to making Polenta. It then goes in the fridge for several hours to allow it to set so that it can then be sliced into chunky chip shapes and fried. Perfect as a weekend treat as you can prepare it in the morning and finish cooking later that evening, after the batter has set. Great as a tapa with a glass of wine, or part of a meal and any leftover batter can be fried the next day.
10 oz/250grms chickpea (gram) flour
2 pints of water
1 tspn salt
1/2 tspn of pepper
- Oil a 23 cm x 30 cm ( 9 x 12 inches) baking tray or other flat receptacle and set aside. (My mother would use a large plate.).
- Place the chickpea flour in a large bowl and add about half the water, whisking it with the flour until smooth. Add salt and pepper
- Pour the batter into a large, heavy bottom saucepan and stir continuously until the batter comes up to the boil.
- Turn down the heat, to prevent batter burning and keep stirring until it thickens to the consistency of a thick double cream and looks smooth. (You should see bubbles rising to the top as it thickens. Ensure batter does not burn on the bottom by stirring it.)
- Continue to cook batter on a low heat for around 20 minutes.
- Pour batter into oiled container. The batter should be around 2 cms (1/2 inch) thick.
- Allow to cool then put into fridge for 4 to 5 hours (or overnight).
- Cut the batter into strips the size of a chunky chip.
- Coat in flour and deep fry until the chips turn golden brown and crispy. Drain any excess oil by resting cooked chips on paper towels.
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