Crispy broad bean ‘chips’

Makes enough for 2 people

You’ll need:

  • 10 broad bean pods/husks
  • 140g flour
  • 250ml milk
  • Sea salt
  • Black pepper
  • A pinch of chilli powder or cayenne (optional)
  • Beef tallow for frying (can be substituted for sunflower oil)


  1. Tear the pods in half along their seam and trim off any stringy sides. Leave the smaller pieces whole and cut the bigger pods in half again.
  2. Add the flour and the seasonings into a bowl and mix. Then add the milk into another bowl.
  3. Put the pods into the flour, giving them a good dusting, dip them into the milk and then coat them in the flour again.
  4. Add them to the hot oil. (You can either deep or shallow fry them.) Fry until golden and crispy then remove onto kitchen roll to cool slightly.
  5. They are ready to eat! They should be crisp and firm, however you can give them a second dip in the hot oil if you’d like them even crispier. Eat them as they are, or serve them with a tasty dip, such as home-made pico de gallo, made with fresh Isle of Wight tomatoes.