This recipe is easy to make, harder to perfect, but definitely worth trying. Warning: they are addictive.

Stir the flour into 2 quarts of salted water on medium heat. Stir constantly with a wooden spoon until it’s a lump-free paste. When it starts to pull away from the sides of the pot, spread it out to less than 1/4 inch thick onto a Silpat or smooth surface.

Once the paste cools, cut it into 1 by 3 inch rectangles or small squares, then on the diagonal. You can sprinkle parsley on them before or after you fry. Fry in hot oil until golden. Serve warm with a liberal sprinkling of good sea salt.