The gluten-free whole grain rice chips without added fats are a quick, healthy, and tasty snack to prepare in a few minutes with rice flour.
To the rice flour, mine was whole grain, you just need to add water, salt, and spices to taste.
I tried to make the recipe without adding oil because I made them for Alessandro, who prefers to eat foods without cooked oils. But if you have no issues and want to make them for the sake of preparing and consuming healthy snacks, you can add oil as I will indicate in the recipe.
And if you want to color them a bit like those found in the supermarket, add a hint of tomato paste to the water.
Curious to see the procedure?
Let’s go to the kitchen and prepare the gluten-free whole grain rice chips together.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 16.20 (Kcal)
- Carbohydrates 3.37 (g) of which sugars 0.03 (g)
- Proteins 0.33 (g)
- Fat 0.14 (g) of which saturated 0.03 (g)of which unsaturated 0.11 (g)
- Fibers 0.21 (g)
- Sodium 0.89 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 cup gluten-free whole grain rice flour
- 1 cup water
- fine salt
- 1 tsp poppy seeds
- ground coriander
Steps
Preheat the oven to 375°F.
Pour the rice flour, salt, and ground coriander into a bowl.
Add the poppy seeds.
Pour in the room temperature water.
Mix with a whisk.
On a baking tray lined with parchment paper, pour a tablespoon of batter for each chip. Bake in a preheated oven at 375°F for about 15 minutes.
With the oven off, gently turn the chips over and leave them in the oven with the door slightly open. This way they will dry perfectly and be ready to enjoy.
Tips:
The allowed oil for this recipe is equal to 2 tablespoons.
The color of the chips depends on the flour; whole grain rice flour is slightly darker than regular rice flour. As mentioned, if you wish, you can add a bit of tomato paste to make them pizza-like. The spices and dried herbs are up to you.
