Place the milk, olive oil, butter, salt and ground fennel in a saucepan over medium–high heat and bring to the boil. While whisking continuously, gradually add the chickpea flour until smooth and thick. Pour into the lined tray, cool to room temperature, then refrigerate until chilled.
Remove from the tray and cut into
Heat the vegetable oil to 175°C (347°F) in a deep saucepan or deep-fryer. Fry the chips until golden all over. Season with salt and serve immediately.
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