Quiche with zucchini, carrots and bacon
Side Dishes from Italy
translated by Italian with
Here are some very special chips, which look like chips but are actually made of chickpea flour :) a second or a delicate, light and non-fried outline
Put 110 gr of chickpea flour in a pot, add a large drop of pink salt, half a cup of oil and 310 ml of water
Start mixing it with a hand whip, adding the remaining water as it is to get a very liquid batter
Add pepper, chili and rosemary
Transfer the pot to low heat and let bake the batter for 10-15 minutes, stirring constantly, until it becomes dense and thick. Continue to rotate quickly to eliminate any lumps.
Pour thick dough immediately on a sheet of baking paper, cover it with another sheet of baking paper and lay the mass until it has a layer of about 8 mm thick.
This must be done quickly as the mixture tends to solidify quickly.
Allow the mixture to stand at room temperature for about 15 minutes, then remove the top sheet of paper and cut the batter into 8 mm thick sticks, about 1 cm wide and 7 to 8 cm long.
Transfer the sticks to the oven-baked baking tray, lightly oil and bake at 200 ° for 20-25 minutes, turning them half-cooked to obtain a uniform gilding.
When they are golden and crunchy, pour them out and serve them lukewarm.