Light, crispy, easy to make, and without any gluten...these rice chips are tasty to eat and a joy to bake up!
Along with the easy spinach pesto, I often serve my homemade rice chips. I've been gluten-free for about 5 years and these chips/crackers are 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.
To Make Rice Chips:
- 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.
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 thicker version with parchment paper:
- Pour the batter by teaspoonfuls on to a cookie sheet lined with parchment paper.
- Sprinkle with pepper and sea salt.
- Bake for about 35 minutes or until browned and dry on the edges. You won't need to flip them.
Homemade Rice Chips (gluten-free)
Ingredients
- ½ cup white rice flour you can use ½ brown and ½ white flour, if you prefer.
- ¾ cup water
- 1 tablespoon olive oil
- cracked pepper
- sea salt
Instructions
- 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.
The sea salt got away from me. It was hard to get just a few flakes on each cracker.
But as my first try at crackers it worked pretty darn well.
Yep...if that was your only problem on your first go I would say that was a great success! Good job!
And in the reverse - can I use only brown rice flour? I wanted to use it because it's better for diabetics, and have no white rice flour. But I could absolutely do this and would love to try it.
(posting a second time to try and fix a typo)
I think you could. I wonder if it would taste a bit more like a cracker and not be quite so "chip" like. But still tasty!
I made them with rice flour and garbanzo bean flour. They are fantastic! Thank you for the recipe.
Can I use only white rice flour?
Thank you
Rice flour is kind of a unique flour and can be hard to sub. I would suggest trying potato flour or cake flour, instead. Of course cake flour would mean that the crackers are no longer gluten-free.
I believe the question was whether or not she can use just white rice flour, instead of both white and brown.
You are so right. Thank you for catching that and letting me know. I will be sure to respond to her that YES you can use just white rice flour.
I apologize for misunderstanding the question you initially had. Yes, you can certainly use only white rice flour. The flavor will be a bit more bland and the texture quite crisp. I think you'll like it very much.