Rice Chip Base
200g rice jasmine
1200g water
10g salt
- Place rice, water, and salt in a medium pot. Place over medium high heat, and cook until the water comes to a boil. Reduce the heat to a simmer, and cook for 30 minutes, or until the rice overcooks into mush.
- Transfer the rice mush to a sheet pan lined with magic paper. Spread into an even layer to the edges of the pan. Place in the dehydrator for 5 hours. After 5 hours, remove the sheet pan and transfer to delis for storage until ready to fry.
To Puff the Rice
- Heat a small pot of rice bran oil to 400 degrees. Place a rice chip in the hot oil and let it puff. This should take 5 to 10 seconds. Immediately remove it and transfer to a c-fold lined tray. Sprinkle lightly with salt.