The rice chips are crunchy little wafers made with a batter of water and rice flour, seasoned with oil, salt, and pepper, which can be made even more flavorful and colorful by adding various spices.
They are a great alternative to classic industrial potato chips, but much lighter because they are baked. Perfect to enjoy as a “snack” or to serve during an aperitif with a friend who is always on a diet, perhaps along with some crispy spiced chickpeas.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups rice flour
- 3/4 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- to taste spices (turmeric, paprika)
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking tray
- 1 Baking paper
- 1 Hand whisk
- 1 Cooling rack
Steps
Rice chips are prepared in a very short time and with a few simple steps.
First, pour the room temperature water into a bowl, add the oil as well, and with the help of a hand whisk or a fork, mix the two liquids.
Then add the flour little by little, continuing to stir to avoid any lumps.
When you have obtained a smooth and homogeneous batter, add the salt and the pepper and mix well.
At this point, if you want to make your rice chips even tastier and more colorful, divide the batter into as many small bowls as the number of spices you want to use. I used turmeric and paprika.
Finally, with the help of a spoon, let a little batter slip onto a baking tray lined with parchment paper, and with the back of the spoon, try to spread the mixture as much as possible to get thin and super crispy chips.
Bake in a fan oven at 390°F (200°C) for 12 minutes.
Once baked, let them cool on a cooling rack to allow them to cool before serving or consuming them inside a resealable bag 😉.
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