Begin by chopping the spring onions into finger-length pieces, ensuring they are evenly sized for consistent cooking.

In a mixing bowl, combine the flour and soda water to create a smooth batter. Whisk until there are no lumps, and add sumac and salt for an extra depth of flavour. Add ice to cool down the mixture.

Carefully dip each spring onion piece into the batter, ensuring they are fully coated.

Heat a shallow layer of olive oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the battered spring onions into the pan, frying them in batches until golden brown and crisp on all sides.

Once cooked, remove the spring onion chips from the pan and drain on paper towels to remove excess oil.

Serve immediately, garnished with additional salt or seasoning if desired. Enjoy as a snack or side dish.