Method

• 1.
  Combine flour in a bowl with 1/2 tsp salt. Make a well in the centre and pour in the beer. Bring mixture together with your hands until a firm dough forms. Add 1-2 tbs more flour if the dough is too wet. Turn onto a floured surface and knead until smooth and combined. Cover and set aside for 15 minutes to rest.
• 2.
  Divide dough into 16 portions. On a lightly floured surface, roll each portion into a long strip, 1mm thick. Heat a large dry frypan over medium-high heat and cook two crisps at a time for 2-3 minutes each side until crisp. Cool on a wire rack.