Rice cake chips: quick, crispy and original

Do you have an old pack of rice paper wrappers lingering in your cupboard? Not sure what to do with them besides making spring rolls? Good news: there’s a simple, fast, and ultra-tasty alternative… Rice Paper Chips!

In this article, discover how to turn a forgotten ingredient into a crunchy, addictive snack, perfect for an aperitif or a healthy snack.

Why make chips from rice cakes?

Rice cakes are often used in Asian recipes, but they have much wider potential. When cooked properly (in the oven, in a frying pan or in oil), they become incredibly crispy.

It's also an excellent anti-waste solution: even slightly out-of-date products, if well preserved, can still be used without any problem.

Je ne trouve pas cette recette particulièrement healthy mais elle a vraiment un effet waouh surtout si on les cuit en friture. Personnellement je conseille la cuisson au four. Même si la texture est moins intéressante au four, il n'y a pas l'effet gras en bouche qui n'est pas très agréable.

Tips for perfect potato chips

• No oil overload: a thin coat is all you need
• Keep a close eye on the cooking: it goes really fast!
• Try different spices to vary flavours
• Add grated cheese before cooking for an even more gourmet version.

Flavor ideas

• Smoked paprika & salt
• Curry & coconut
• Garlic & herbes de Provence
• Chilli & lime
• Sweet version: sugar + cinnamon

Why is this recipe such a hit?

• Ultra-fast (under 15 minutes)
• Zero waste
• Very economical
• Infinitely customizable
• Super-crisp texture