Chips without Potatoes

Oven-chips without Potatoes

This is my proposal of chips, a delicious and healthy low fat recipe, that can be made from chickpea flour, and embellished with flavours of your own choosing. This is a gluten free recipe. This is an old Ligurian recipe: its name is “Panissa”. You need chickpea flour; if needed, you can make it at home, by grinding dry chickpeas to a powder in either an electric coffee grinder or a blender.
Total preparation and cooking time: about 2 hours. But you can eat these “chips” into your salad or warm chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar.
Ingredients:

• 2 cups of chickpea flour
• 4 cups of water
• salt and pepper

Put the chickpea flour and salt in a pot and slowly add the lukewarm water. Stir your batter until the dry and wet ingredients are well incorporated, beat with an electric hand mixer or whisk. Bring over medium high heat and make it boil.
Reduce heat and cook for 50 minutes, stirring constantly; should it dry out too much while it’s cooking stir in more boiling water. If you have a polenta pot with a mechanical stirrer, the cooking will be much easier.
Then put it in a greased pyrex and let the Panissa cool. Then cut it into matchsticks (1/8-inch thick). Spread the chips evenly on a baking tray (use more than one if you need to – best not to have the chips piled up on top of each other) and stick them in a hot oven (200c) for 20/25 minutes or so.They should be light brown and starting to get crunchy. After 20 mins or so, they should be done.
Serve hot, with sauces if you like (provided they are healthy), and enjoy! These chips go well with loads of dishes, also in salad and in sandwiches.