• 1 litre (35 fl oz/4 cups) milk
• 3 teaspoons olive oil
• 15 g (½ oz) unsalted butter
• 15 g (½ oz) sea salt flakes
• 5 g (⅙ oz) fennel seeds, ground
• 250 g (9 oz/2¼ cups) chickpea flour (besan)
• 20 g (¾ oz) fine semolina
• vegetable oil, for deep-frying

Line a 30 × 20 × 4 cm (12 × 8 × 1½ inch) metal tray with baking paper.

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 8 × 1.5 cm (3¼ × ⅝ inch) chips. You will need 54 chips. Roll in the semolina to coat, shaking off any excess.

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.