Super Crispy Rice Chips — Zero Waste Snack
A brilliant way to turn leftover cooked rice into addictively crispy, well-seasoned chips. Gluten-free, budget-friendly, and ready in no time — you'll never look at leftover rice the same way again!
🛒 Ingredients
32 servings
- 1 heaping cup cooked rice (approx. 200 g)
- 300 ml water
- 1½ tbsp olive oil
- 1 tsp smoked paprika (for the batter)
- ½ tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp baking powder
- Salt to taste
- — For the seasoning —
- 1 tbsp lemon pepper
- 1 tbsp smoked paprika
- 1 tbsp dried parsley
- 2 tbsp grated parmesan
- Salt to taste
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Directions
- 1
Blend the cooked rice, water, olive oil, smoked paprika, sweet paprika, garlic powder, and salt together until completely smooth.
- 2
Gently stir in the baking powder with a spoon — avoid over-mixing to keep the batter light.
- 3
Heat a lightly oiled non-stick pan over medium heat. Pour a very thin layer of batter to cover the entire base — the thinner, the crispier.
- 4
Cover and cook until the surface is firm and golden underneath. Flip and cook the other side. Repeat until all batter is used.
- 5
Cut each cooked round into 8 equal triangles, tortilla-chip style.
- 6
Arrange on a baking tray and bake at 200 °C (390 °F) for 10 minutes, or air fry at 160 °C (320 °F) for the same time, until crispy and golden.
- 7
In a bowl, combine lemon pepper, smoked paprika, dried parsley, parmesan, and salt. Mix well.
- 8
Toss the warm chips in the seasoning mix until every piece is well coated. Serve immediately and enjoy!
💡 Chef's Tip
For maximum crunch, spread the batter as thin as possible in the pan. Feel free to swap the spice blend — Italian herbs, ranch seasoning, or chili lime all work beautifully. Store in an airtight container at room temperature for up to 3 days.
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