Crispy Baked Rice Chips
Crispy Baked Rice Chips
Ingredients
- 2 cups cooked, boiled rice, leftover rice works best
- 2 tablespoons water, as needed, for binding
- 2 tablespoons olive oil
- 2 cloves garlic, divided
For the Paprika Garlic Option
- 1 teaspoon sweet paprika
- salt, to taste
For the Dill Garlic Option
- 1 pinch curcuma
- salt, to taste
- 1 teaspoon dried dill, fresh dill works too
Instructions
- 1
Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 150
- 2
Divide the cooked rice into two equal portions and place them in separate bowls.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
Using a spoon, place small portions of both rice mixtures (alternating between the orange and green/yellow) onto the prepared baking tray.
⏱️ 5 min
- 6
Flatten each portion thinly with the back of a spoon to form circular chip shapes. The thinner the chips, the crispier the result.
⏱️ 3 min
- 7
Bake for 40 minutes, or until the chips are fully dry, golden, and crispy.
⏱️ 40 min•🌡️ 150
- 8
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Baked Rice Chips
- 2 cups cooked, boiled rice, leftover rice works best
- 2 tablespoons water, as needed, for binding
- 2 tablespoons olive oil
- 2 cloves garlic, divided
For the Paprika Garlic Option
- 1 teaspoon sweet paprika
- salt, to taste
For the Dill Garlic Option
- 1 pinch curcuma
- salt, to taste
- 1 teaspoon dried dill, fresh dill works too
Instructions
- 1
Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 150 - 2
Divide the cooked rice into two equal portions and place them in separate bowls.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
Using a spoon, place small portions of both rice mixtures (alternating between the orange and green/yellow) onto the prepared baking tray.
⏱️ 5 min - 6
Flatten each portion thinly with the back of a spoon to form circular chip shapes. The thinner the chips, the crispier the result.
⏱️ 3 min - 7
Bake for 40 minutes, or until the chips are fully dry, golden, and crispy.
⏱️ 40 min•🌡️ 150 - 8
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.
⏱️ 10 min