Rice chips with black pepper
4 servings
30 minutes
Rice chips with black pepper are a refined crunchy snack with a spicy note. This recipe offers a harmonious blend of the tenderness of rice, sweet vanilla sugar, and fiery black pepper that unfolds beautifully after light frying with lemon juice. The chips are airy with a pleasant spicy aftertaste, making them an ideal addition to aperitifs, cheese platters, or simply as a standalone snack.
1
Grind the rice in a coffee grinder into flour.
- Long grain rice: 80 g
2
Mix together rice flour, wheat flour, powdered sugar, vanilla sugar, and salt.
- Wheat flour: 50 g
- Powdered sugar: 40 g
- Vanilla sugar: 10 g
- Salt: pinch
3
Crush or blend the pepper until large granules form and fry in a dry pan for 1-2 minutes. Squeeze lemon juice in and fry for another minute. Add the pepper and milk to the flour mixture and mix.
- Black peppercorns: 1 teaspoon
- Lemon: 0.5 piece
- Milk: 150 ml
4
Use a teaspoon to spread the dough in thin circles on a silicone mat or a baking tray lined with parchment paper.
5
Place in a preheated oven at 150 degrees and bake for about 10 minutes, until the edges start to brown.