Healthy Crispy Peri-Peri Rice Chips

Ingredients

• 2 cup Cooked Rice (leftover, preferably slightly dry)
• 2 tablespoon Unsalted Butter (softened; can substitute with neutral oil)
• 0.25 cup Water
• 0.5 teaspoon Salt
• 2 tablespoon Rice Flour (gluten‑free)
• 0.5 teaspoon Baking Powder
• 1 tablespoon Kashmiri Red Pepper Powder (mildly spicy, gives bright color)
• 1 teaspoon Hot Red Pepper Powder (adds heat)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Black Pepper Powder
• 1 teaspoon Oregano (dried)
• 1 teaspoon Dried Mango Powder (adds subtle fruity note)
• 1 teaspoon Salt (for spice mix)
• 1 teaspoon Sugar

Instructions

1. Preheat Oven

   Set the oven to 170°C (325°F) and let it fully preheat.

   Time: PT5M

   Temperature: 170°C

2. Prepare Peri‑Peri Spice Mix

   Combine Kashmiri red pepper powder, hot red pepper powder, onion powder, garlic powder, black pepper, oregano, dried mango powder, 1 tsp salt, and 1 tsp sugar in a small bowl. Grind or whisk until a fine, uniform powder forms.

   Time: PT5M

3. Mix Main Batter

   In a mixing bowl, combine the cooked rice, softened butter (or oil), water, ½ tsp salt, rice flour, baking powder, and 1 tbsp of the prepared peri‑peri spice mix. Blend with a spatula until the mixture is smooth and holds together without large lumps.

   Time: PT10M

4. Transfer to Piping Bag

   Fit a piping bag with a wide tip (or use a zip‑lock bag with a small corner cut off). Spoon the batter into the bag, tapping gently to remove air bubbles.

   Time: PT2M

5. Pipe and Shape Chips

   Line the baking sheet with parchment or a silicone mat. Pipe circles about 4‑5 cm apart. Using the back of a spoon or your fingers, gently flatten each circle into a thin disc (about 3‑4 mm thick).

   Time: PT5M

6. Bake

   Place the sheet in the preheated oven and bake for 20‑25 minutes, or until the chips turn a light golden‑brown and feel firm to the touch.

   Time: PT22M

   Temperature: 170°C

7. Cool and Store

   Remove the chips from the oven and let them cool completely on a wire rack. Transfer to an airtight container and store in the refrigerator for up to one week.

   Time: PT10M

Nutrition Facts

Calories

125

Protein

2 g

Carbohydrates

22 g

Fat

4 g

Fiber

0.5 g