Chickpea fries? Yes! Panisses are an irresistible snack famously served in the Provence region of France. Similar to regular fries, they’re crisp and golden on the outside, but with pillowy-soft interiors that remind me of creamy polenta.

Nutritionally, they’re superior to regular fries, offering a hearty source of protein, fiber and monounsaturated fat. Like French fries, they need to be sufficiently salted to be seriously amazing. I love them with a creamy dipping sauce, like my Creamy Basil Sauce.

Like its cousins, socca and farinata, panisses are made with the simplest of ingredients: chickpea flour, water, olive oil, and salt and pepper. I worked hard on this recipe and developed two different methods for making panisses—traditional pan-fried and baked. You’ll find the full rundown and a short instructional video below.

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Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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