Brown Rice Tortilla Chips Recipe

Brown rice flour: This is the base of your chips, providing a nutty flavor and a gluten-free option.

Water: Helps to bind the ingredients together to form the dough.

Olive oil: Adds a touch of richness and helps to crisp up the chips.

Salt: Enhances the overall flavor of the chips.

Garlic powder: Adds a subtle garlic flavor to the chips.

When rolling out the dough, make sure to keep it as even as possible to ensure uniform baking. If the dough is too thick in some areas, those parts may not become as crispy as desired. Additionally, using a pizza cutter can make cutting the dough into triangle shapes easier and more precise.

• brown rice flour - Substitute with quinoa flour: Quinoa flour has a similar texture and nutritional profile, making it a good gluten-free alternative.

• brown rice flour - Substitute with corn flour: Corn flour provides a slightly different flavor but works well in creating crispy chips.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the chips without altering the texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is also good for high-heat cooking.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use less to avoid making the chips too salty.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense garlic flavor, but use sparingly to avoid overpowering the chips.

• Allow the brown rice tortilla chips to cool completely before storing. This prevents moisture buildup, which can make the chips soggy.

• Store the chips in an airtight container. Glass jars, plastic containers with tight-fitting lids, or resealable plastic bags work well.

• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.

• If you want to keep the chips crispy for longer, add a small packet of silica gel or a few grains of uncooked rice to the container. These will absorb any excess moisture.

• For freezing, place the cooled chips in a single layer on a baking sheet and freeze for about an hour. This prevents them from sticking together.

• Once frozen, transfer the chips to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, remove the desired amount of chips from the freezer and let them thaw at room temperature for a few minutes. You can also reheat them in the oven at 350°F (175°C) for a few minutes to restore their crispiness.

• Avoid storing the chips in the refrigerator, as the humidity can make them lose their crunch.

• If you notice the chips starting to lose their crispiness, you can refresh them by baking in the oven at 350°F (175°C) for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the brown rice tortilla chips on a baking sheet in a single layer.
  3. Bake for 5-7 minutes until they are warm and crispy again.
  4. Let them cool slightly before serving to regain their crunch.

• Microwave Method:

  1. Place the brown rice tortilla chips on a microwave-safe plate.
  2. Microwave on high for 30-45 seconds.
  3. Check for crispiness; if needed, microwave for an additional 15-20 seconds.
  4. Let them cool for a minute to regain their crunch.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the brown rice tortilla chips in the skillet in a single layer.
  3. Heat for 2-3 minutes, flipping occasionally until they are warm and crispy.
  4. Remove from the skillet and let them cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the brown rice tortilla chips on the toaster oven tray in a single layer.
  3. Toast for 3-5 minutes until they are warm and crispy.
  4. Allow them to cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the brown rice tortilla chips in the air fryer basket in a single layer.
  3. Air fry for 3-4 minutes, shaking the basket halfway through.
  4. Let them cool for a minute to regain their crunch.

• Mixing bowl: A large bowl used to combine the brown rice flour, water, olive oil, salt, and garlic powder into a dough.

• Measuring cups: Essential for accurately measuring the brown rice flour and water.

• Measuring spoons: Used to measure the olive oil, salt, and garlic powder precisely.

• Parchment paper: Used to roll out the dough and to line the baking sheet to prevent sticking.

• Rolling pin: Helps to roll out the dough evenly between the sheets of parchment paper.

• Knife: Used to cut the rolled-out dough into triangle shapes.

• Baking sheet: A flat sheet used to place the cut dough triangles on for baking.

• Oven: Preheated to 350°F (175°C) to bake the tortilla chips until they are crispy and golden brown.

• Cooling rack: Allows the baked tortilla chips to cool evenly before serving.

Pre-measure ingredients: Measure out brown rice flour, water, olive oil, salt, and garlic powder ahead of time to streamline the process.

Use a food processor: Combine all ingredients in a food processor to quickly form the dough.

Roll dough efficiently: Roll the dough between two sheets of parchment paper to prevent sticking and make cleanup easier.

Cut with a pizza cutter: Use a pizza cutter to quickly and uniformly cut the dough into triangle shapes.

Batch baking: Bake multiple trays at once if your oven allows, to save on baking time.