These rice flour chips are crispy, delicious, and incredibly easy to make. Prepared with rice flour and basic spices, this snack comes together quickly and has a long shelf life. It’s perfect as a tea-time treat or a lunchbox snack for kids. Made without maida (refined flour), these chips are also a healthier option.
In this recipe, I’ve shared the perfect ingredient ratio and some no-fail tips to help you make perfectly crispy rice flour chips on your first try. This crunchy treat is not only tasty but also versatile, making it a favorite among all age groups.
Key Tips for Making Crispy Rice Flour Chips at Home:
- Use Fine Rice Flour:
Always use fine-quality rice flour for the dough. Avoid coarse rice flour, as it will result in hard chips. Fine flour helps you achieve thin, crispy chips with ease. - Follow the Right Proportions:
Use a 1:1 ratio of rice flour to water for the dough. I’ve added a little ghee to make the chips both crispy and slightly soft. You can also use butter as a substitute. Knead the dough into a semi-soft consistency, and once prepared, start making the chips immediately. Avoid resting the dough too long, as it will dry out and result in chewy chips. - Fry on Medium Flame:
Fry the chips on medium heat until they turn slightly golden and crispy on both sides. Once cooled, store them in an airtight container. They stay fresh and crispy for up to a month.
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Recipe video
Rice chips recipe | rice flour chip | crispy rice chips
Ingredients
- 1 cup rice flour
- 1 cup water
- Salt to taste
- 1 tbsp ghee
- ½ tsp green chilli paste
- ½ tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- ½ tsp red chilli powder
- Oil for frying
Instructions
- In a pan, add 1 cup water, salt to taste, 1 tbsp ghee, and ½ tsp green chilli paste. Mix well.
- When the water starts to boil, gradually add 1 cup rice flour and mix well using a rolling pin.
- The water will be absorbed into the flour. Switch off the gas and cover the pan for 1–2 minutes.
- Transfer the mixture to a mixing bowl. Add ½ tsp cumin seeds, 1 tsp red chilli flakes, 1 tsp white sesame seeds, 1 tsp black sesame seeds, and ½ tsp red chilli powder.
- When the mixture is slightly hot, grease your hands with oil and knead it into a semi-soft dough.
- Do not rest the dough. Take a small portion of dough and shape it into a round ball.
- Press the dough ball with your palm to make a thin chip. Prick the chip with a fork.
- Alternatively, you can use a greased plastic sheet or zip-top bag. Place small dough balls onto the greased surface. Flatten them using a bowl or cup and prick with a fork. Repeat this process for all the chips (refer to video).
- Carefully place the chips into hot oil, keeping the flame on medium heat. Do not fry the papdi on low heat.
- Fry the chips on both sides over medium heat until they turn golden and crisp.
- Remove the fried chips and place them on a wire rack to drain excess oil.
- Finally, store the rice chips in an airtight container. They will stay fresh for up to 1–2 months.
Notes
- Use fine variety of rice flour. Do not use coarse rice flour.
- When the water starts to boil, gradually add the rice flour.
- Boiling water helps bind the rice flour.
- Bind the flour mixture while it is still slightly hot.
- Knead a medium-soft dough for puri.
- Make thin chips. Do not make thick chips, otherwise they will not turn crisp.
- Fry the chips on medium flame.
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