Rice chips.

Preparation of chips-the basic technology, the recipe of which you can easily adjust to your needs-add spices, cook rice in broths or experiment with ingredients (instead of rice, you can take buckwheat, or add to the puree other components-nori, tomato paste, corn)

Ingredients:
Rice-100 gr
Water-400 gr
Salt-20 gr

Equipment:
Blender
Silicone Mat
Preparation:

1. Cook the rice.
   Place the rice in a pot of water and cook until it starts to fall apart (original: cook that rice dead)

1. Problemlerine
   Once the rice is ready, place the mass in a powerful blender (but we have so Watchdog is broken).
   The puree will be very sticky and soft - but that's exactly what we need.

1. Dehydrate
   Spread the purée on a silicone Mat layer 1.5 - 2 mm. Put in dehydrator at 50 (or convection heater)
   Our rice is ready when the layer of dried puree is still a little flexible and transparent. If you are not sure whether it has dried or not - break off a small piece and throw in the oil (step # 5)

1. Heat the oil to 190 C.
   The hotter the oil, the faster the water contained in the chip, will turn into steam, "blowing" it. But it should also be remembered that the higher the temperature - the more opportunities to get burnt product.
2. Blow up the chips.

Narva the resulting rice paper into segments and dip it into the hot oil. Get it out with a slotted spoon.

1. Add spices to your taste.

The article is prepared on the materials Сhefsteps.com