Step 1

Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil

Step 2

Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes

Step 3

Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge

Step 4

Preheat a deep-fryer to 170°C

Step 5

Once set, turn the panisses onto a chopping board and cut into chips. Deep-fry until crispy on the outside and fluffy inside

Step 6

Season with fleur de sel and black pepper and serve immediately