How to cook rice chips. Cooking recipes with step by step photos
Ingredients:
100 grams of dry starchy rice
400 ml water
salt, pepper to taste
vegetable oil for frying
Complexity of preparation: *
Cooking time: 45 min + 2 hours each for drying
Calorie content in 50 gr: 346 kcal
Rice chips are a very popular product in the countries of Southeast Asia, almost at every step you can find such an appetizer; bags with these chips hang from street vendors in the form of garlands. Many different flavors and aromas can be obtained by adding to these chips various additives... It's pretty easy to make a snack like this at home, just be patient to slowly dry the rice leaves. From the specified amount, 4 standard sheets for the oven of dry chips turned out, and in the title photo this amount is from 1/2 of a sheet.
Such a 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 foods. Rinse the rice in plain water until "clean water". Pour rice into a saucepan with a thick bottom and pour 400 ml of cold water over it.
2. Put rice on fire and bring to a boil over maximum heat. After boiling, reduce the heat to minimum and cook the rice until boiling, for 30-40 minutes.
3. Grind the finished rice with a blender into a homogeneous mixture. Put the rice mixture on a silicone mat and evenly distribute it 1-1.5 mm thick.
4. Put the baking sheet in the oven at 80 degrees and dry with the door ajar for 1.5-2 hours. When the rice mixture starts to peel off the silicone mat and is dry, reach for it. On the one hand, the rice leaf will be dull, and on the other hand it will be glossy, do the same with the remaining dough.
5. Break the rice leaf into random pieces. Heat the vegetable a little to a temperature of 180-190 degrees, if it is 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 easiest to pick up ready-made chips from the oil. Dip the chips one by one into the heated oil, they literally become bright white and airy in half a second, and in the second half they can already burn.
Crispy brittle chips with a variety of fillings are adored by adults and children. Rice and wheat dough whole grain flour that are mixed in equal proportions are easy to roll out to transparent fineness.
Inclusions in the form of small grains of sesame seeds will appeal to many. A heap of fragile slices of different sizes and shapes looks much more interesting than the same, standard, like soldiers, circles.
When placing blanks in the oven, you need to remember that they are only dried, not baked. The finished snack is served with thick sauces dip. A plate of crispy crisps and a glass of cold beer make the perfect duet.
Ingredients
- water - 60 ml
- vegetable oil - 1 tbsp. l.
- rice flour - 60 g
- wheat flour - 60 g
- salt - 0.25 tsp
- sesame seeds - 2 tbsp. l.
- baking powder - 0.5 tsp.
Preparation
1. Take wheat (whole grain) and rice flour v equal amounts... At home, rice flour can be obtained from rice grains by passing them through a coffee grinder or blender. Pour both flours into a strainer and sift into a suitable mixing bowl. Stir with a whisk.
2. Add sesame seeds, salt and baking powder to the flour mass. You can also add additional spices or dried herbs. Stir.
3. Make a small indentation in the center of the flour mass. Pour oil and water in there room temperature... Stir with a spoon.
4. Place on a board and knead with your hands until a homogeneous dense dough is formed that does not stick to your hands. Cover with cling film and refrigerate for an hour.
5. To make it convenient to work, divide the dough into two parts and work with each separately. Dust the board with flour and roll the dough into a very thin layer, almost transparent. Take a glass or cookie cutter and cut a round piece to the desired diameter.
In the section to the question How to cook airy chips at home? given by the author Palina Korkova the best answer is Often in stores disguised as potato chips they sell us almost the entire periodic table. Meanwhile, making chips at home is very simple. In doing so, you will receive a natural useful product, which, moreover, will cost you half the price of a store one. RECIPE: Cleanse required amount potatoes, cut into thin circles using a slicer or knife - as it is more convenient for anyone. The thinner the potato slices are, the crisper the chips will be. Lubricate the potato circles prepared in this way with any vegetable oil. Lubricate the baking sheet with a thin layer of oil so that the potatoes do not burn (you can use baking paper), put the circles on it and put the baking sheet in the oven heated to 180-200 degrees. The approximate cooking time for the chips is 20 minutes, but if the slices are too thin they will be cooked sooner. You can tell if the chips are done by the curved edges and the even golden color. If you want to get more crispy chips, keep them for 10 minutes in the turned off oven. After the chips are ready, it's time to give them spicy taste and aroma. If desired, hot chips can be salted, sprinkled with chopped spices or grated cheese - it all depends on your tastes and preferences. Go ahead, fantasize and enjoy delicious and healthier! Than in the store, chips!
Answer from Olivia Fraser[guru]
Rice chips.
Rice chips are like this unusual appetizer, airy and crispy with a very interesting taste. What you need:
Long grain rice - 80 g;
Wheat flour - 50 g;
Milk - 150 ml. ;
Powder - 40 g;
Vanilla sugar - 1 pack;
Lemon - half;
Black peppercorns - 1 tsp;
A pinch of salt.
Grind the rice into flour in a coffee grinder.
Mix together rice flour, wheat powder, vanilla sugar, salt.
Crush or grind the pepper with a blender so that large grains are obtained and fry in a dry frying pan for 1-2 minutes. Squeeze the lemon juice there and fry for another 1 minute. Add pepper and milk to flour mixture and stir.
Using a teaspoon, spread the dough in thin circles on a silicone mat or a baking sheet spread with cooking paper.
Put in an oven preheated to 150 degrees and bake for about 10 minutes, until the edges begin to brown.
http: / / vkusnyy-recept .ru / risovye-chipsy /
Answer from Southern beauty[guru]
These chips are made from starch.
Answer from Atatyanka[active]
I just cooked chips in the microwave just a week ago. It turns out quickly and very tasty =) You peel the potatoes, cut them thinly. I cut it with a vegetable peeler =) parchment paper and in the microwave ... at full power for 3-5 minutes. Just look ... as they turn brown and turn off immediately on a paper towel.
Anyone who has dabbled in horrible junk food after school will certainly know about the rice chips that were littered with all the counters a decade ago. These chips were huge, melted in your mouth, tingling unpleasantly on your tongue, and hitting your receptors with the chemical flavors of cheese, mushroom, or bacon. Then I was weakly interested in the secret of making a snack, which I ate on the sly from my parents, perhaps I would not even have remembered this fact from my biography, had I not been alone with a pack of rice paper. I don’t know what prompted me to deep-fry it, but now it doesn’t matter, the main thing is that the output is a cool analogue of those same rice chips, although now they are denser and without flavorings. It was decided to adapt them for the preparation of an appetizer dedicated to the upcoming holidays.
Chop finely first Bell pepper, onion and avocado. Sprinkle with a little lime juice on the sliced avocado. It is important that only the avocado should be seasoned, otherwise the vegetables will juice up and the chips will fall apart.
Now what sauce New Year without smear. There are no subtleties here either: mixed all the ingredients together, added hot pepper taste.
But the fun part is the chips. 4 sheets of rice paper is enough for your head. Cut each of the sheets into 8 pieces. Cut smoothly with the base of the scissors, otherwise the sheets will crack. Toss triangles of rice paper into hot oil for 1 to 2 seconds, then transfer to a mountain of napkins.
Put the salad on rice chips, drip half a teaspoon of the sauce on top, put some greens or sprouts, sprinkle everything with slices of peanuts.
I say right away that this is not an Olivier salad, it is better not to leave the tartlets until the next evening, but to eat in the first couple of hours, so that the chips remain as crispy as possible.
Disassembled spring rolls
Ingredients:
For chips:
rice paper - 4 sheets;
vegetable oil.
For the salad:
peeled shrimp - 200 g;
purple onion - 1/2 pc.;
avocado - 1/2 pc.;
bell pepper - 1/2 pc.;
lime juice - 1 tsp.
For the sauce:
mayonnaise - 1/2 tbsp.;
paprika - 1/2 tsp;
honey - 1 tbsp. spoon;
chili pepper flakes - 1/2 tsp;
lime juice to taste.
For filing:
a handful of peanuts;
greens / sprouts;
slices of lime.
Preparation
1. Chop vegetables finely. Sprinkle the avocado with lime juice and mix all the salad ingredients together.
2. Separately combine the sauce ingredients.
3. Warm up about a centimeter vegetable oil... Divide the rice paper into 8 pieces. Fry the chips for 1-2 seconds, then transfer to paper towels to absorb excess fat.
4. Place the salad in the rice chips, top with half a teaspoon of the sauce, and top with the greens and chopped peanuts. Serve with lime wedges.
Deconstructed spring rolls
Ingredients:
Chips:
rice paper - 4 sheets;
vegetable oil.
Salad:
peeled shrimps - 200 g;
1/2 purple onion;
1/2 avocado;
1/2 bell pepper;
lime juice - 1 tsp.
Sauce:
mayo - 1/2 cup;
paprika - 1/2 tsp;
honey - 1 tbsp;
chili flakes - to taste;
lime juice - to taste.
For serving:
a handful of peanuts;
greens / sprouts;
lime wedges.
Directions
1. Chop vegetables finely. Pour some lime juice over avocado and mix all salad ingredients together.
2. Mix ingredients for the sauce.
3. Heat about 1 cm of vegetable oil. Cut rice paper into 8 pieces. Fry chips for 1-2 second and then transfer them onto paper towels to absorb excess grease.
4. Put the salad onto the rice chips, pour half a tsp of the sauce over. Add greens and chopped peanuts. Serve with lime wedges.