Ingredients

• 1 cup chick pea flour

• 2 cups water

• 1/4 cup olive oil

• ½ teaspoon iodised salt

• ½ tsp cumin

Optional extras – parmesan/grated cheese or herbs

Method

1. Milk chickpea flour, salt and cumin together

(and any extras) and stir well

2. Add oil, then water and whisk firmly for a

minute until all combined with no lumps

3. Heat over medium heat, stirring regularly to

avoid clumping.

4. Cook for approx. 10 minutes until mixture has thickened to a “custard like” thickness

5. Mixture will start to “puff” (air bubbles) once ready – turn stove off.

6. Line an oven tray with baking paper and then spread out the mixture evenly across

the tray (1/2 cm thickness) to cool on the tray.

7. Place in fridge for at least 2-3 hours (or overnight) so that mixture can firm up.

8. Once firm, cut into 1 cm thick strips (about finger length to resemble a hot chip).

9. Heat extra virgin olive oil in a pan and deep fry the chickpea chips!

10. Set on baking paper to cook, then serve as part of a meal or with smashed avocado!