Rice chips: the recipe for a crunchy and tasty snack

He rice chips I’m one sandwich crunchy and light, a delicious and original elaboration made by chef michele ghediniideal to serve as antipasti or as eat with fingers for appetizer. To prepare them at home you will have to cook the rice, mash it while it is still hot and spread the mixture in a pan before cooking it in the oven: in our recipe, we have added a few parts of the rice to cuttlefish inkthe turmeric and the beet, so that the preparation is more colorful and even tastier. Once the compounds have been extended and the mass obtained, it will suffice to divide it into pieces and fry rice chips in hot oil. At the end of the preparation you will obtain very crunchy and irresistible French fries, ready to serve.

How to prepare rice chips

Put the rice in a saucepan, add a little water. 1a little salt and cook for about 20 minutes or until cooked through, adding water if necessary 2. When the rice is ready 3blend it and dry it.

If you want to give it flavor, take a part and mix it with cuttlefish ink 4another part with turmeric 5 and another part with beets 6.

Spread the compounds on baking paper or silpat 7and dried in a dryer or in a ventilated oven at 80° for about 3 hours 8.

At the end of the preparation you will get sheets of dry rice. 9.

Heat the seed oil in a saucepan 10 and dip the rice chips: in a few seconds they will puff up and be very crunchy eleven. Here you have your puffed rice chips ready 12They are excellent both as a snack and as a complement to your dishes.

Advice

You can make plain rice chips without adding flavorings. Alternatively, you can season the rice chips with peppers, Rosemary, curry, saffron or with the spices you prefer, always add to cooked rice before blending it.

You can also accompany the rice chips with a delicious sweet gorgonzola foam, with guacamole sauce or with the sauces you prefer.

storage

You can keep the rice chips up to 3-4 days in an airtight container or tightly closed food bag.