Homemade Rice Chips Recipe: Tea Time Munching Snack!
As a child, I always used to see my mom making chips of various kinds during summers & I used to lend her a helping hand. Face it, making chips from 20 kgs of potatoes wasn’t an easy thing. There was series of tasks involved – peeling, slicing, blanching, drying under the sun for many days. As a child it all seemed fun but when I grew up all this work seemed tedious and I told myself, “I will never make chips at home!” But on the contrary, here I am making/sharing Rice Chips Recipe. When I learnt about this recipe from a relative, I was intrigued to try. It is such an easy recipe with fewer ingredients; I knew I had to make this. I am so glad I made it all by myself and it turned out really really good, despite being my first attempt. I am already thinking of ways to innovate this recipe and create different variations. But more on that later.
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You will need:
1 Cup Small Grain Rice
2.5 Cups Water
1 Tsp Cumin Seeds
1 Tsp Sesame Seeds
2 Tsp Green Chillies Paste
Oil for deep frying
Chat Masala for sprinkling/garnish
Salt to taste
The Mould
Steps to Make Rice Chips At Home:
- First & foremost, wash & soak rice atleast for 8 hours, I prefer soaking it overnight.
- Next, in a pressure cooker, add all the ingredients – rice, water, green chillies paste, cumin & sesame seeds & pressure cook for 3 -4 whistles.
Cooked Mixture
3. Once the pressure cools down, allow it come to room temperature.
4. Assemble the ‘Sev/Chakri Mould’, use the Chakri making plate.
5. Fill up the mould with the rice mixture, screw the lid and make chips on a cloth. Do not worry about the shape& size.
Filling the Mould with mixture
6. Once you are done, it should look like this.
Chips drying on cloth under the sun
7. You should do the process of making chips on the cloth under the sun itself – on a terrace or a balcony.
8. Allow it dry under the sun for a day.
9. If you feel there is still some moisture content in the chips, then keep it under the sun for another day. My chips took 2 days to completely dry.
After 2 days under the sun!
10. Once these chips are sun-dried, store it away in an air-tight container & fry as needed. It can be stored for months.
Dried Rice Chips
11. Fry the chips & sprinkle some chat masala after frying. Munch on it anytime!
Mouth watering chips ready to eat 🙂
Important Pointers:
- I am using small grain rice because it is economical when you plan to make large quantities. If you do not have small grain use the long grain rice (basmati).
- What we are looking for is lumpy consistency of cooked rice, if you feel the rice seems separated after cooking, add in more water and cook it for another 1-2 whistles. You can never overdo the rice for this recipe.
- Please do not make the chips on tissue or paper, in my experience it sticks badly and doesn’t come off after drying.
If you want to see how I made this Rice Chips, then head over to video recipe by clicking this link:
Food Trivia: Homemade Rice Chips are better alternative to those packet chips you get in the market. With all those preservatives, spices etc they use to make it, these Rice Chips are a much healthier options.
Cheat Tricks: If you do not want to pile on calories by deep frying it, cook them in microwave – on high power for about 20-30 seconds. It tastes yummy too!
P.S – If you have never used the ‘Sev Mould’ before it can pain you while using it, use a muscular helping hand like your husband 😉
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The Gourmet Stop 
