Crispy Rice Chips

Ingredients

• 190 g Cooked rice (Preferably rice cooked the previous day or refrigerated)
• 1 tbsp Extra-virgin olive oil (EVOO)
• 3 tbsp Water
• 1 tsp Salt (The transcript optionally mentions charapita chili salt, but the written recipe specifies salt)
• Sesame seeds (Optional, for sprinkling on top)

Steps

1. 1

   Place the cooked rice in a blender or food processor along with the extra-virgin olive oil, water, and salt.

2. 2

   Blend until you obtain a thick, smooth dough.

3. 3

   Place the dough between two sheets of parchment paper and roll it out very thinly and evenly with a rolling pin or spatula. The thinner and more evenly it is rolled, the crispier the chips will be; avoid leaving any thick areas.

4. 4

   Remove the top sheet of parchment paper and cut the dough into circles using a glass or cookie cutter.

5. 5

   If desired, sprinkle sesame seeds over the dough circles.

6. 6

   Bake at 180 °C for approximately 15–17 minutes, until the chips are dry and thoroughly crispy. The transcript gives the baking time as approximately 15–20 minutes.

7. 7

   Allow the chips to cool completely before eating them; as they cool, they will finish developing their crispy texture.

8. 8

   Serve them on their own or with hummus, guacamole, cream cheese, or another dip.

Notes

Do not rush when rolling out the dough: if some areas are too thick, some parts may become crispy while others remain soft. The recipe does not specify the exact number of chips, which will depend on the thickness and the cutter used.

Nutrition per serving

• snack
• gluten-free
• vegetarian
• baked
• crispy
• leftover recipe
• easy