Description
Transform your leftover basmati rice into deliciously crunchy chips with nutty sesame oil and garlic chili sauce.
Ingredients
- 4 cups cooked basmati rice, fully cooled
- 1 tablespoon sesame oil (toasted for more flavor)
- 2 teaspoons garlic chili sauce (adjust to taste)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F (220°C) and place the rack just below the top heating element.
- Spread the cooled basmati rice evenly across a large, rimmed baking sheet.
- Drizzle the sesame oil, garlic chili sauce, salt, and black pepper evenly over the rice.
- Toss everything together until the rice is well-coated and the sauce is distributed.
- Bake on the preheated rack for about 15 minutes, then toss the rice to brown the underside.
- Continue baking, tossing every 5 minutes, until you reach your desired crunchiness—usually 25–35 minutes total.
- Remove from the oven and let cool for a few minutes to set the crisp.
Notes
This recipe is perfect for using up leftover rice and adds a satisfying crunch to salads or as a snack.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Asian