When I first went gluten free I really missed having something crunchy to dip into hummus, or top with egg salad like a cracker.
When I came up with this recipe I found that it checked lots of carb-y, crunchy boxes.
You can eat these chips with guacamole or hummus. You can mix flax seeds and chia seeds into the dough to make multigrain crackers. For cheesy herby crackers, you can add some granulated garlic, parsley, oregano, and nutritional yeast into the dough and they bake up a treat.
Another thing that you can do with this dough is make tostadas. The tostadas bake up super crunchy and you can top them with anything that makes your heart happy.
I tried making tortilla chips and crackers in all kinds of ways before I came up with this recipe, but it turns out that leftover brown rice was the key to making a great crunchy oat flour tortilla chip.
If you have leftover brown rice in the fridge, this is a perfect way to use it up. Making these chips / crackers are also so much cheaper than buying gluten-free crackers in the store, and I promise that they taste so much better. And if you can’t tolerate corn chips, this recipe is a great alternative. These chips also go great with my creamy lemon garlic black bean dip.
Brown Rice and Oat Flour Tortilla Chips (Baked)
Makes 10 chips (about 1 generous serving)
1/3 cup cooked short grain brown rice
1/3 cup oat flour
½ tsp olive oil
pinch of salt
1 -1 ½ tsp water
1. Preheat the oven to 350 F.
2. Add all the ingredients into a bowl and mash the brown rice into the oat flour with the back of a fork. Squeeze the mixture together in your hands so that the rice incorporates into the oat flour and forms a nice dough. If the dough feels a little dry, add a little water to the dough. If the dough feels too sticky, add a little more oat flour.
3. Divide the dough into 10 equal sized pieces and roll each piece of dough into a ball .
Wet you hands lightly press each ball of dough into a 1/8 inch thick disk onto a silicone baking mat. The mixture won’t spread so the chips can be baked close together as long as they don’t touch.
4. Bake for 15 minutes, then take the chips out of the oven and use a spatula to flip over each chip. Bake for another 15 minutes until crisp.
Let them cool on the silicone baking mat for about 10-15 minutes. They will crisp up even more as they cool.
You can also use this same mixture to make about 3 tostadas about 4-5 inches in diameter (1/8 inch thick). Bake the tostadas for 15 minutes per side at 350 until crisp.