Ingredients

Method

• 2 t olive oil, plus extra for greasing
• 1 litre water
• 250 g chickpea flour
• 1⁄2 t salt
• 3 cups sunflower oil
For the curry mayo, mix:
• 1⁄2 cup good-quality mayonnaise
• 1 t garlic, crushed
• 2 t curry powder
• 1 T maple syrup
• 2 T lemon juice
• salt, to taste

Method

Ingredients

1. Line a 20 cm oblong dish with greaseproof paper and rub with a little olive oil. Place the olive oil and water in a saucepan and bring to the boil. Reduce the heat to a simmer and pour in the flour and salt.

2. Whisk well to remove any lumps. Cook until thick, about 10 minutes. Spoon into the dish and chill until set.

3. Heat the oil in a saucepan. Turn out the mixture and cut into chips. Fry in batches and drain on kitchen paper. Sprinkle with salt and serve with the mayo.

Find more chip recipes here. 

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl