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
- 1/2 cup white rice flour you can use 1/2 brown and 1/2 white flour, if you prefer.
- 3/4 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 batter slid off the cookie sheet, and some stuck due to not enough oil. Flipping them takes care, but the ones that survived came out looking like a potato chip! Love the crunch. Since I was looking for a thicker end result, like a cracker, I made more batter, ratio of 1:1, put it in a squirt bottle, cooked both sides in a non-stick skillet on 4, then put them on parchment and finished the process in the oven. Thank you for the great idea! Using these for some gluten and egg free diets at out event.
I’m so glad!!
The mini muffin tin suggestion was a great idea especially if using brown rice flour. The chips did not need to be turned and the baking time was approx, 10 minutes.
I used mini muffin pans the second time I made these because of the thinness of the batter. They came out perfect! Thank you for the recipe. I also use garlic powder, chili powder, crispy onions and sesame seeds to try different flavours.
YOu know, I don’t know. Was this prior to baking or after baking?
My rice flour and water did not incorporate. There was a silt-like layer underneath the water that would not become dough-y. Why did that happen?
For them to be crispy and not soggy I have found the 35-minute mark to be just right. But give them a peek sooner and see if the texture fits what you are looking for.
You know, I’ve never tried it. The batter is so thin that I’m not sure how easy it would work. If you give it a try be sure to come back and let me know!
This recipe is exactly what I was looking for however, do the chips really bake for 35 minutes if I use parchment?
can I fry these instead?
This sounds great! I’ll try it sprinkled with some furikake to make it more like a Japanese rice cracker chip. And to reduce sodium, I bet some of the salt free seasonings would work well too.
Yep…if that was your only problem on your first go I would say that was a great success! Good job!
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.
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!
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 made them with rice flour and garbanzo bean flour. They are fantastic! Thank you for the recipe.
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.
I believe the question was whether or not she can use just white rice flour, instead of both white and brown.
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.
Can I use only white rice flour?
Thank you