Rice chips recipe. Rice chips

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 a very popular product in the countries of Southeast Asia, you can find such a snack at almost every step, 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 which are mixed in equal proportions, 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 in 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.

Airy, crispy, smelling of the sea. They look like both shrimp chips and popcorn. And they do not at all look like their potato counterparts ... I clinked at this recipe for a couple of years and then finished it. And all because there were stocks of shrimp chips, well, which are served in the form of translucent blanks, and foamed in hot oil ... But the day has come. And so straight away, I immediately decided that it would be well-seasoned black rice chips with a light sea aroma, but the fact that they have two stages of preparation (a long-tedious first and a swift second) suited me perfectly. 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... Cook rice in water with salt and pepper. Boil it up as much as possible. Twice as long as risotto, i.e. minutes 30-40. And add ink to the almost finished "porridge". Use a blender to turn boiled rice into homogeneous mass(beat for 5-7 minutes), adding a little more water if necessary to get 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 cake" ...

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

This amount of mixture was enough for me 7 trays and this is sooo much! This mountain of poufs in the photo with ½ a baking sheet ...

Step four... Break the workpiece into small or medium or large pieces. Heat any odorless refined oil to 190-195C! It is important! For at a lower T, the chip blanks will not form into fluffy puffs, but at a higher T, they will burn with the oil. Cook until completely swollen, immediately take out with tweezers and transfer to 5-6 layers of paper towels ... My puff chips, enriched with the taste of seafood, were formed in a second, well, a maximum of two. It is a pity that I forgot to take a picture of the beautiful pieces of the blank, but only the most substandard and different-sized fragments from the edges of the latest batch ...

What is pleasant is that the "beauty" of the workpiece does not at all affect its foaming in oil, and even more so on the pleasure obtained from the crunchy miracle. It's just that at the exit there are 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 ...))