They're easy to make, taste great plain or with poppyseed or garlic, on their own or with dips (especially hummus, strangely enough) and they stay crunchy for weeks in an airtight container. I suspect there also work well as 'corn chips' in nachos. I always make a double batch - thanks to Stephanie

1 cup besan (chickpea) flour
2 tbsp failsafe oil
3-4 tbsp water
Salt to taste (about 1/4 tsp)
Poppyseeds (about 2 tbsp) or garlic powder (about 1/2 tsp) optional.

Combine all ingredients well, adding enough water to make a stiff but rollable dough. Divide into 2-3 (depending on the size of your baking trays and roll each part as thin as you can between 2 layers of baking paper. Remove top layer of paper, score the dough into shapes as desired, and slide onto a baking tray. Bake 200°C for 5-8 minutes.