Rice chips
2 servings
10 minutes
Rice chips are an original culinary experiment that transforms ordinary rice paper into a light, crispy treat. Their origin is linked to the search for light and unusual snacks inspired by Asian cuisine. Due to the thinness of rice paper, when fried, it instantly turns into fragile sheets with a lightness and appetizing golden hue. Sumac adds a tangy, spicy note while chili provides a pleasant heat, making the flavor multifaceted and expressive. They are perfect with sauces or as a standalone snack. Easy to prepare, they become an eye-catching addition to any table with their unusual appearance and texture.
1
Prepare rice paper sheets.
- Rice paper: 30 g
2
Tear the paper into smaller fragments chaotically.
3
Heat olive oil in a pan.
- Olive oil: 5 tablespoon
4
Add a little salt.
- Sea salt: to taste
5
Soak the pieces of paper: immerse them in water for a few seconds, then transfer to a dry surface.
6
Send to well-heated oil. Fry for 2-3 minutes, turning once.
7
Place on paper towels and salt.
- Sea salt: to taste
8
Season with sumac.
- Sumac: to taste
9
Add chili.
- Chili powder: to taste
10
Transfer to a plate and serve.
