A few years back, when I ordered chickpea chips at a restaurant, I’d wonder to myself how they were made. Then, one day I learnt how to make them, and seriously, they’re one of the easiest and quickest things in the world to make.
They’re pretty much just chickpea flour and water, with some herbs and spices etc for flavouring.
It’s like vegan desserts – you wonder to yourself how they get the cream cheese filling etc, and then you discover it’s just cashews and the world makes sense!
I usually cut mine into bites, just because they’re a bit easier to fry and a bit easier to make, but you can cut them out however you like, and I love serving them with tomato relish.
Lately I’m loving them with outback tomato chutney from Outback Spirit – so good on burgers and in sandwiches!
- 1 cup chickpea flour
- Approx ⅔ cup water
- ½ teaspoon onion powder
- 1 teaspoon smokey paprika
- Pinch of finely diced rosemary (dunk in some boiling water if you have handy to release the flavours a little)
- 1 teaspoon italian dried herbs (optional)
- Salt and pepper (be generous)
- Olive oil for frying (or canola oil)
- Place the chickpea flour into a bowl, add the salt and pepper, onion powder, rosemary, smoked paprika and any other herbs or flavours you wish to add. Then, add about half of the liquid and stir it around.
- You can easily tell if you don't have enough liquid, as much of it will still be flour, but you don't really want to add too much liquid, so that is why if you need more, you should only gradually add it. The mixture also gets a little firmer as you stir, and should be quite stiff so you can mould it into squares.
- Once you've got the consistency right, place the mixture onto a sheet of baking paper and mould into a slab.
- Cut into bites.
- Heat a frypan with a good lug of olive oil and then with the spatula, lift your bites into the frypan and gently fry on each side until golden brown.
- Serve immediately.