Turn Leftover Rice into Crispy Handmade Chips! | Easy Healthier Snack

Описание: This easy recipe transforms plain white rice into a crunchy, addictive snack that’s baked instead of fried. Perfect for when you’ve got leftover rice sitting in the fridge and want a fun, guilt-free snack idea.

These homemade rice crisps are light, crunchy, and so simple to make. All you need is cooked rice, a little seasoning, and an oven. Enjoy these rice crackers on their own or with your favorite dip!

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Homemade Baked Rice Snack Recipe
📝 Ingredients:
⁃ 320 g (2 cups) cold cooked rice (warm it up if firm from fridge)
⁃ water (add as needed depending on type or rice)
⁃ 1-2 tbsp olive oil (or any oil)
1 tsp soft butter/ghee for a buttery flavor
⁃ 1 tbsp sesame seeds (optional)
⁃ 1-2 tsp cornstarch (optional for binding and crisping)
⁃ 1 tsp salt (or as preferred)
⁃ Flavor Add-ins:
¼ -½ tsp garlic/onion powder, paprika, cumin, nutritional yeast, dried herbs

🧀 Cheesy-Style Flavors:
‣ Classic Cheesy (1½ tbsp nutritional yeast, ½ tsp garlic powder, ¼ tsp onion powder)
‣ Cheesy Paprika (1 tbsp nutritional yeast, ½ tsp smoked paprika)
‣ Cheesy Italian (1 tbsp nutritional yeast, ½ tsp dried basil or parsley, Pinch of garlic powder)


❃ PROCESS ❃
1. Place the cooked rice in a food processor. Add cornstarch, oil, and seasonings. Blend while drizzling in water, just enough to form a thick, sticky, spreadable dough.

2. Prepare your tray
Line a large baking tray (about 30×40 cm / 12×16 in) with parchment paper.

3. Shape the chips (2 options)
Option 1 (gloves method): Wear nonstick gloves or dip your hands in water. Pinch off small pieces of dough, roll into balls, then press them into thin circles directly on the parchment.
Option 2 (glass method): Roll dough into small balls, place on parchment, cover with another piece of parchment, and flatten each one with the bottom of a glass until thin and even. Remove the top parchment before baking.

4. Bake
Preheat your oven to 170 °C (340 °F). Bake the chips for 20–25 minutes, or until they are golden, dry, and crisp all the way through.
For a faster bake, you can use 180 °C (350 °F) for 18–20 minutes, but watch closely to avoid over-browning the edges. Keep an eye near the end — chips should feel firm, dry, and lift easily from parchment.

5. Cool and enjoy
Let the chips cool on the tray for a few minutes, they’ll firm up more as they cool. Enjoy as a crunchy snack, with dips, or on their own!

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