Panisse (Crispy Chickpea Flour Chips)
Chickpea flour cooked into a thick paste, chilled, cut into fingers and fried. Crisp outside, creamy inside.
- Time35 min plus 2 hr setting
- LevelMedium
- Costabout £0.55 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1260kcal
- 38.9gcarbs
- 1.6gof which sugars
- 122.7gfat
- 36.7gsaturates
- 5.1gprotein
- 1.7gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a small baking dish, about 20cm square, with baking paper.
- 2
In a pan, whisk the chickpea flour with the cold water until completely smooth. Add the olive oil, fine salt and rosemary.
- 3
Cook over a medium heat, stirring constantly, for 8 to 10 minutes until very thick and it pulls away from the sides like soft polenta.
9 min - 4
Scrape into the dish and smooth the top. Cool, then chill for 2 hours until firm.
120 min - 5
Turn out and cut into chunky fingers about 1.5cm wide.
- 6
Heat the frying oil in a deep pan to 180°C (160°C fan). Fry a handful at a time for 3 to 4 minutes, until golden and crisp.
3 min 30 s - 7
Drain on kitchen paper, sprinkle with flaky salt and serve hot with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
