rice chips

Who says mistakes are all bad?? I was trying to come up with a cracker recipe for Megan (I found some store-bought rice crackers, but they contained lecithin!). I referred to their ingredients, which were rice flour, corn oil, and lecithin. Well, my crackers were a big flop....BUT I did end up with some tasty 'chips'. They kind of taste like a potato chip or tortilla chip (I can't decide). But everyone in the house loved them--I had to make another batch!! I thought I'd pass on the recipe for anyone who wants to try....

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt

Directions:

**blend the rice flours. Add the canola oil and mix. Add the water--it is really runny! Drip small amounts on a cookie sheet--they will spread. Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

I used a cooking spray on the cookie sheet, but am not sure if you really need one....
I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water. My husband couldn't believe that runny stuff actually turned into these yummy chips!! (Neither could I!)

See other recipes submitted by rebecca stansil