Along with the easy spinach pesto, I often serve my homemade rice crackers. I was completely gluten-free for about 5 years (since then I have gone to a mostly gluten-free diet) and these crackers were a great way to share in dips and spreads without the wheat version of breads and crackers. This recipe makes this rice flour cracker recipe AND rice chips with only a slight change in how you bake/cook them.
How is rice flour different from regular flour?
All-purpose flour utilizes gluten as the main ingredient for traditional bread baking. Rice flour contains zero gluten and is not interchangeable for all-purpose flour.
The rice chips are very easy, fast, and inexpensive to make. They are crisp, light, and completely addictive! Made completely with rice flour, they are a great alternative for those staying away from wheat! How to make gluten-free chips that taste yummy isn’t hard, at all.
Important: be aware that the consistency of the dough is very, very runny. It will feel that you are making them incorrectly. You aren’t. That is what gives them the light and fluffy feel of a chip. Be sure to flip them over about half way through the cooking to get them crispy on both sides.
To make the cracker version of the rice chips recipe pour the batter into the bottom of a greased muffin tin just so the dough fully covers the bottom. Increase the cooking time to about 20 minutes being sure to flip them half way through. I don’t find the cracker version to be as tasty or as easy. But, it’s a great version to know how to do!
Homemade Rice Chips (gluten-free)
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 3/4 cup water
- 1 tablespoon olive oil
- cracked pepper
- sea salt
- Mix all ingredients but pepper and salt together.
- Pour teaspoonfuls of the batter onto a greased cookie sheet. (the teaspoonfuls will run a bit and spread out, that's okay).
- Sprinkle with cracked pepper and sea salt
- Bake in a 400 degree oven for 6 minutes or so, flip and cook another 6 minutes.