Ingredients
2.5 cups chickpea flour, plus more for dusting (avail and natural food stores)
1 cup corn meal (maize meal in Ireland)
2 garlic cloves finely grated
3 tbsps salt kosher, plus more to taste
¼ cup parsley chopped
1 tbsp rosemary chopped
2 lemon zest of
1 season vegetable oil for frying
Overview
Chickpea Chips
Method
- In a stainless steel pot over high heat, combine chickpea flour, cornmeal, 7 cups of cold water, garlic, and salt.
- Whisk gently to prevent sticking on the bottom; over-whisking will cause the final product to "soufflé" and fall.
- Once the mixture begins to thicken and bubble (after about 3 to 4 minutes), reduce heat to medium and switch to a rubber spatula.
- Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking.
- When mixture pulls from the sides of the pot like a dough (after about 6 to 8 minutes), transfer it to a rimmed sheet pan lined with nonstick aluminium foil.
- Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan.
- Refrigerate for 4 hours until completely cold and set.
- Carefully remove mixture from pan by gently lifting the bottom layer of aluminium foil onto a cutting board.
- Remove plastic wrap, then cut into "fries" about 3 inches long.
- Heat oil in a large pot to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).
- Toss fries lightly in additional cornmeal, and deep-fry them in small batches until crispy, about 3 minutes.
- Remove and set on paper towels. Sprinkle with kosher salt to taste and serve with lemon garlic aioli.