Crispy Baked Rice Chips

Instructions:

1. Soak the rice: Place the basmati rice in a bowl and cover it with plenty of cold water. Let it soak for at least 4 hours, or ideally, overnight. This step is key for the right texture.
2. Drain thoroughly: After soaking, drain the rice very well. You want as little excess water as possible.
3. Blend the mixture: Transfer the drained rice to a blender. Add the salt and the 50ml of water. Blend until the mixture is completely smooth, scraping down the sides as needed.
4. Season the batter: Stir in your chosen spices. Don’t be shy – this is where you build the flavor!
5. Prepare for baking: Line a large baking sheet with baking paper. Lightly mist the baking paper with low-calorie cooking spray.
6. Spread thinly: Pour the rice batter onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it out into a very thin, even layer. The thinner you spread it, the crispier your chips will be.
7. Bake until crisp: Preheat your oven to 200°C (400°F). Bake for about 20 to 30 minutes, or until the surface is golden brown, completely dry, and crispy. Keep an eye on them, as baking times can vary based on your oven and how thin you spread the batter.
8. Cool and break: Let the chips cool slightly on the baking sheet. As they cool, they’ll become even crisper. Once cool enough to handle, break them into chip-sized pieces.
9. Enjoy your homemade crispy rice chips!