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Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper.

Divide the cooked rice into two equal portions and place them in separate bowls.

For the Dill Garlic option: Place one portion of cooked rice into a blender. Add 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon dried dill, a pinch of curcuma, and salt to taste. Add 1 to 1 1/2 tablespoons water, as needed for binding. Blend thoroughly until the mixture is smooth and pourable but still thick enough to spoon. Pour the blended green/yellow mixture into a separate bowl.

For the Paprika Garlic option: Place the second portion of cooked rice into the blender. Add 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon sweet paprika, and salt to taste. Add 1 to 1 1/2 tablespoons water, as needed for binding. Blend thoroughly until the mixture is smooth and pourable but still thick enough to spoon. Pour the blended orange/red mixture into another separate bowl.

Using a spoon, place small portions of both rice mixtures (alternating between the orange and green/yellow) onto the prepared baking tray.

Flatten each portion thinly with the back of a spoon to form circular chip shapes. The thinner the chips, the crispier the result.

Bake for 40 minutes, or until the chips are fully dry, golden, and crispy.

Remove from the oven and allow to cool slightly — the chips will crisp up even more as they cool. This passive cooling time is crucial for optimal crispiness.


Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper.

Divide the cooked rice into two equal portions and place them in separate bowls.

For the Dill Garlic option: Place one portion of cooked rice into a blender. Add 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon dried dill, a pinch of curcuma, and salt to taste. Add 1 to 1 1/2 tablespoons water, as needed for binding. Blend thoroughly until the mixture is smooth and pourable but still thick enough to spoon. Pour the blended green/yellow mixture into a separate bowl.

For the Paprika Garlic option: Place the second portion of cooked rice into the blender. Add 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon sweet paprika, and salt to taste. Add 1 to 1 1/2 tablespoons water, as needed for binding. Blend thoroughly until the mixture is smooth and pourable but still thick enough to spoon. Pour the blended orange/red mixture into another separate bowl.

Using a spoon, place small portions of both rice mixtures (alternating between the orange and green/yellow) onto the prepared baking tray.

Flatten each portion thinly with the back of a spoon to form circular chip shapes. The thinner the chips, the crispier the result.

Bake for 40 minutes, or until the chips are fully dry, golden, and crispy.

Remove from the oven and allow to cool slightly — the chips will crisp up even more as they cool. This passive cooling time is crucial for optimal crispiness.
