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Light and Crispy Rice Chips

Delightful homemade rice chips that are light, crispy, and perfect for pairing with your favorite dips.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Chips
  • 1 cup water
  • 1 teaspoon ghee
  • Salt to taste Salt to taste
  • 1 cup rice flour
  • 1 teaspoon kalonji/nigella seeds
  • 1 tablespoon white sesame seeds
  • 1 teaspoon red chilli flakes
  • 1/2 teaspoon kashmiri red chilli powder
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon curry leaves, chopped
  • 1 teaspoon oil For kneading the dough
  • Oil for frying Oil for frying

Method
 

Preparation
  1. In a pan, heat the water, ghee, and salt until bubbling.
  2. Add the rice flour into the bubbling mixture and cook on low heat for about 3-4 minutes.
  3. Cover and let it rest for 10 minutes.
  4. Transfer the dough to a bowl and sprinkle in kalonji, sesame seeds, red chili flakes, kashmiri red chili powder, coriander, and curry leaves.
  5. Knead the mixture into a soft dough, adding a teaspoon of oil.
  6. Take small portions of the dough, form into balls and press into thin rounds.
Frying
  1. Heat oil in a deep pan and once medium hot, drop the rounds into the oil.
  2. Fry for about 5-6 minutes until light brown and crispy, flipping if necessary.
  3. Let the chips cool down completely before storing.

Notes

Store in an airtight container for up to a month. Keep chips thin for optimum crunch, and experiment with spices for different flavors.