I recently had a hankering for polenta chips, and was disappointed to find I was out of polenta. I did, however, have a lot of dried legumes, so I consulted Google to see what recipes I could find to scratch my itch. I quickly stumbled upon countless recipes for fries made from all kinds of ground, dried beans. The ones that caught my eye were the recipes for chickpea fries, because they were repeatedly described as having the delicious, creamy inside texture of a polenta chip, whilst the outside was crunchy perfection.
Inspired by my recipe hunt, I made a batch, using dried chickpeas that I milled into flour. I think I have tinnitus as a result, so I created a simplified, quieter version, using besan flour.
The end result was chip perfection. Crunchy, hot, salty snack heaven!
Serves 4 as a snack
(Note: The mixture needs some time to set in the fridge before you cut it into batons. An hour is fine, or even up to 3 days.)
4 cups water
2 cups chickpea (besan) flour
2 tsp vegetable or chicken stock powder
1 tsp each salt and pepper
3 tbsp olive oil plus extra to cook
1-2 tsps za'atar
Dip of choice (optional)
PART 1 - PREPARE THE MIXTURE
Grease a baking pan and put it aside.
Bring the water to the boil in a pot or large saucepan, then reduce the heat to a simmer and gradually add the flour and whisk it into the water. Then whisk in stock, salt and pepper.
Continue whisking for approx 8 minutes, until the mixture is thick and velvety. Stir in the olive oil. (Don't worry if there are a couple of lumps, it won't affect the final result at all.)
Pour the chickpea mixture into the greased baking sheet and spread out into an even layer. Once it has cooled slightly, cover it well and refrigerate for at least 1 hour, or overnight.
PART 2: MAKE THE FRIES
Pre-heat your oven to 210°C (190°C fan forced). Line a large baking tray with baking paper or silicon baking sheet.
Slice the now firm mixture into batons, about the size of a thick potato chip.
Line them up on the baking sheet, and brush generously with olive oil.
Bake for 10 minutes*, then turn to the other side, brush again, and replace in the oven to bake for another 10 minutes. They should be golden and crunchy.
Remove from the oven, salt generously and sprinkle za'atar over them. Serve with greek yoghurt, tahini, hummus or the dip of your choice.
*For an even crunchier chickpea fry experience, try shallow frying instead of baking. They take about 5-7 minutes over a medium heat - remember to turn them halfway through.
PIMP MY RECIPE
Add some spices or herbs to the mixture, at the same step that you add the stock and seasoning to the mixture while it's simmering. For instance, a tablespoon of fresh herbs like finely chopped rosemary, oregano or parsley. Or a teaspoon of dried herbs. A teaspoon of dried spice blends like baharat or za'atar works beautifully.