Ingredients:

100 grams of dry starchy rice
400 ml water
salt, pepper to taste
vegetable oil for frying
Difficulty of preparation: *
Cooking time: 45 min + 2 hours for drying
Calorie content per 50 g: 346 kcal

Rice chips are a very popular product in the countries of Southeast Asia; you can find such a snack at almost every step; bags of these chips hang from street vendors in the form of garlands. A large number of different tastes and aromas can be obtained by adding various additives to these chips. It's quite easy to make this snack at home, you just need to be patient to dry the rice sheets slowly. The indicated quantity yielded 4 standard oven-safe sheets of dry chips, and in the title photo this is the quantity from 1/2 sheet.
This delicacy will appeal not only to adults, but also to children who like to crunch something, and ordinary chips are quite harmful.

1. Prepare all products. Rinse the rice in plain water until the water is clear. Pour the rice into a thick-bottomed pan and fill it with 400 ml of cold water.

2. Put the rice on the fire and bring to a boil over maximum heat. After boiling, reduce the heat to low and cook the rice until tender, for 30-40 minutes.

3. Grind the finished rice using a blender into a homogeneous mixture. Place the rice mixture on a silicone mat and spread it evenly to a thickness of 1-1.5 mm.

4. Place the baking sheet in the oven at 80 degrees and dry with the door ajar for 1.5-2 hours. When the rice mixture begins to pull away from the silicone mat and is dry, remove it. On one side the rice leaf will be matte and on the other side glossy, do the same with the remaining dough.

5. Break the rice leaf into arbitrary pieces. Heat the vegetable oil to a temperature of 180-190 degrees; if it gets hotter, the chips will immediately burn and you may not have time to pull them out. For convenience, it is best to use tongs; they are the easiest way to pick up the finished butter chips. Drop the chips into the heated oil one at a time; in literally half a second they become bright white and airy, and in the second half they can already burn.

Airy, crispy, smelling of the sea. They look like shrimp chips and popcorn at once. And they’re not at all like their potato cousins... I’ve been tinkering with this recipe for a couple of years and now I’ve finally finished it. And all because there were stocks of shrimp chips, well, which are served in the form of translucent preparations and foam in hot oil... But the day has come. And just like that, I immediately decided that these would be well-seasoned black rice chips with a slight aroma of the sea, and the fact that they had two stages of preparation (the tedious first and the fast second) suited me quite well. So…

Here's what I used:

- carnaroli rice (any starchy rice will do) - 125 g,

– water – 600 g,

– salt – 1.5%,

– black pepper – 0.3%

– cuttlefish ink – 4 g

Step one. Boil rice in water with salt and pepper. Boil as much as possible. Twice as long as for risotto, i.e. 30-40 minutes. And add ink to the almost finished “porridge”. Using a blender, turn the boiled rice into a homogeneous mass (beat for 5-7 minutes), adding a little more water if necessary to obtain the consistency of liquid sour cream.

Step two. Pour 3-4 tablespoons of the mixture onto a silicone mat and smooth it with a spatula to a thickness of 1-1.5 mm... The slight graininess in the photo is due to my haste and the fact that this is the very last batch with “rice sediment”...

Step three. Dry in any way. I used the oven at 60C for 2 hours until I got this huge bubble chip. Matte on one side and glossy on the other...

This amount of mixture was enough for 7 baking sheets and that’s a lot! This mountain of poufs in the photo is from a ½ baking tray...

Step four. Break the workpiece into small, medium, or large fragments. Heat any refined, odorless oil to 190-195C! It is important! Because at a lower T, the chip blanks will not form into fluffy puffs, but at a higher T they will burn along with the oil. Cook until completely puffed up, immediately remove with tweezers and transfer to 5-6 layers of paper towels... My puff chips, enriched with the taste of seafood, took shape in a second, or two at most. It’s a pity that I forgot to take pictures of the beautiful pieces of the workpiece, but only the most substandard and different-sized fragments from the edges of the very last batch...

What’s nice is that the “beautifulness” of the workpiece does not at all affect its foamability in oil, and even more so the pleasure received from the crispy miracle. It’s just that the output is slightly denser puffs, and there are completely weightless cloud chips, because it is quite difficult to perfectly evenly distribute the rice layer over a large baking sheet. However, confectioners can argue with me...))

Crispy, brittle chips with a variety of fillings are loved by adults and children. Dough made from rice and whole grain wheat flour, which are mixed in equal proportions, is easy to roll out to a transparent thinness.

Inclusions in the form of small sesame grains will appeal to many people. A heap of fragile slices of different sizes and shapes looks much more interesting than identical, standard, like toy soldiers, circles.

When placing the pieces in the oven, you need to remember that they are only dried and not baked. The finished appetizer is served with thick dip sauces. A plate of crisp chips and a glass of cold beer make the perfect duo.

Ingredients

• water - 60 ml
• vegetable oil - 1 tbsp. l.
• rice flour - 60 g
• wheat flour - 60 g
• salt - 0.25 tsp.
• sesame - 2 tbsp. l.
• baking powder - 0.5 tsp.

Preparation

1. Take wheat (whole grain) and rice flour in equal quantities. At home, rice flour can be obtained from rice grains by passing them through a coffee grinder or blender. Pour both types of flour into a strainer and sift into a suitable mixing bowl. Mix with a whisk.

2. Add sesame seeds, salt and baking powder to the flour mixture. You can also add additional spices or dried herbs. Stir.

3. Make a small depression in the center of the flour mixture. Pour oil and water at room temperature into it. Stir with a spoon.

4. Place on a board and knead with your hands until a homogeneous, dense dough forms that does not stick to your hands. Cover with cling film and refrigerate for an hour.

5. To make it easier to work with, divide the dough into two parts and work with each separately. Dust the board with flour and roll out the dough into a very thin layer, almost transparent. Take a glass or cookie cutter and cut out a round piece of the desired diameter.