Stir together chickpea flour, cumin, coriander, salt and pepper until throughly mixed.

Add water and whisk until smooth. If you have a blender, simply place all the ingredients in the blender and process until smooth, scraping down sides as needed.

Let batter sit for 5 minutes.

Heat a fry pan over med-high heat and brush lightly with oil when hot.

Reduce heat to medium, and swirl about 1/4 cup of batter to cover pan.

Cook until edges of the crepe are dry and the center of the crepe is set. They will cook quickly so keep your eye on them as they cook. Carefully flip the crepe to brown the other side lightly.

Turn the cooked crepe out onto a plate that has been covered with a tea towel. Wrap the crepe with the ends of the towel and cook remaining batter. Brush the pan with oil as needed for each crepe. (If you are using the crepes as is, rather than making them into chips, keep them warm in the oven while you prepare the rest of the batter.)

When all the crepes are made, slice them into 1-inch / 2.5 cm strips. Cut each strip into 3-inch / 7.5 cm pieces.

Heat the oil in a large saucepan over medium to medium-high heat. Place a small piece of crepe in the pan as the oil heats. When you see small bubbles around the edges of the crepe and it rises in the oil, the oil is ready to fry the chips.

Using tongs, place the chips in the oil. Do not overcrowd the pan - there should be room around each chip. Cook for about 2 minutes, then turn and cook on the other side. The chips should be lightly browned and a bit stiff when they are ready.

Remove the chips from the oil and place on a tray lined with a tea towel or paper towel. Sprinkle lightly with salt and continue with remaining chips. After the second batch, you can turn the heat down to medium. If the chips start to brown too quickly, or become too dark, turn the heat down again.

Remember: never leave hot oil unattended on the stove.