GF non-potato chips!

[DartmoorGuerrilla]

Here's a gratifyingly easy way of making your own chips without using potatoes, but astonishingly close to the real thing. From an idea in the Guardian, and amazingly not an Ottolenghi one!

Using a measure, put (per portion) 60ml gram flour and 120ml cold water into a non-stick saucepan and heat, stirring thoroughly until it reaches the consistency of a stiff mash.

Spread out evenly on a flat smooth surface (chopping board, baking tray) to the thickness you want your chips. Leave uncovered to dry at room temperature for an hour or two. Don't put it in the fridge and don't try to speed it up with heat!

When it's dried to an unattractive flabby slab, slice it into chips and deep fry like you would normally - make sure the fat is really hot - but it only takes a fraction of the time that potato chips would take. When they look ready, they're done.

Enjoy!

[Penel]

Thanks for posting this. I shall give it a go. We've been having fried courgette with our fish, it would be really nice to have something more like a traditional chip.

I've tried making gram flour pancakes in the past but found they tended to burn very easily.

[Regalbirdy]

Hi,

Interesting suggestion, thanks for the idea!

R.B

[Hidden]

Hi DG, thanks for this it looks an interesting option for us, it reminds me of polenta, which is just maize meal and water so here's how to make that:

allrecipes.co.uk/recipe/948...

[dedeottie]

Excuse my ignorance but what is wrong with the humble potato for chip making? Surely there can't be gluten in potato. I stand to be corrected though! X

[DartmoorGuerrilla in reply to dedeottie]

Correct, but lots of coeliacs on here are also intolerant to nightshades (potatoes, tomatoes, peppers). I'm not, but I like kitchen shortcuts and experiments! This is very cheap, surprisingly good, saves peeling spuds, and avoids popping to the shops on Easter weekend when you realise you fancy chips but only have enough potatoes in the house for the next day's roasties

[Penel]

Hi DG

Apparently these are called "panisse" and originate in the south of France! (I do spend too much time on the Internet ...😊)

[DartmoorGuerrilla in reply to Penel]

Never mind, I won't let it stop me dipping them in salad cream

[dedeottie]

Thank you I shall give them a whirl. X