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Easy 2-Ingredient Brown Rice Chips (oil-free, V, GF)

Easy 2-ingredient brown rice chips that are light, crispy and delicious! Made with cooked brown rice and flaxseed meal, these baked chips are oil-free, vegan, gluten-free, and can be flavored in multiple ways!

silver mesh basket filled with brown rice chips

Make Chips from Leftover Brown Rice

Humility aside, these chips are a wee bit amazing.

I have contemplated making chips or crackers from cooked brown rice for awhile. What can I say, I hate to throw away perfectly good food.

close up of a glass bowl filled with cooked brown rice

I finally got around to consulting my semi-legible scratchings about the topic. I had no leftover brown rice on hand, so I cooked and cooled a mountainous new batch and set to work experimenting.

My first few attempts were grim. Results teetered between leathery and tooth-breaking. My husband and son looked on (and then away) in horror.

I kept at it, and finally, after making what I thought was a mistake (adding too much water), I came up with a stellar result. The chips are crispy-crunchy (and remain so for up to 2 weeks!), delicious, and super-easy to make, too. They even got the green light from husband and son.

close up of a baked brown rice chip held in a person's fingertips

Recipe Benefits

My easy 2-ingredient brown rice chips are:

  • Made with 2 ingredients (plus water & optional salt)
  • Baked, not fried
  • Vegan (egg-free & dairy-free)
  • Oil-free
  • Gluten-free
  • Sugar-free
  • Mixed in the blender or food processor (in seconds)
  • Frugal (make that super-duper cheap)
  • Made without rolling (simply spread the batter)
  • Customizable (add in, or top with, extra ingredients)

Ingredients for the Easy 2-Ingredient Brown Rice Chips

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make the chips, you will need:

You will also need regular tap water. I recommend adding salt, as well (I have specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.

Any variety of cooked brown rice (short-, medium-, or long-grain, brown basmati, brown jasmine, etc.) will work in the recipe. Use what you have and/or prefer. I have guidelines in the recipe for how much to cook, if starting with uncooked brown rice.

overhead shot of 2 glass bowls on a white marble counter. One is filled with cooked brown rice, the other with flaxseed meal

I prefer the mild flavor of golden flaxseed meal, but the common variety (which is darker) will work just as well.

You can flavor the chips in many ways. Suggestions follow in the FAQ section at the end of the post.

Step by Step Instructions

Making these chips could not be simpler. This is how to do it.

Step One: Preheat the Oven & Prep Baking Sheets

Preheat the oven to 350F (180C). Lightly spray two large, rimmed baking sheets with nonstick cooking spray. If you do not have cooking spray, lightly rub the pan with a bit of neutral cooking oil.

The large baking sheets I use (day in and day out) are standard half sheet pans, which are heavy pans measuring 18 x 13 inches (45 x 32.5 cm).

If your baking sheets are smaller than a half sheet pan, I recommend dividing the batter into additional smaller metal pans (e.g., cake pans, square pans). The batter should be spread relatively thin, but enough to coat.

Step Two: Blend the Batter

In a blender or food processor, blend the cooked and cooled brown rice, water, flaxseed meal, and optional salt until smooth. Stop to scrape down the sides of the container once or twice to ensure that any stray bits get incorporated.

The results will resemble a thick muffin batter. Unlike a flour-based batter, it will look watery in patches (as seen in the photo below).

blender container with blended brown rice cracker batter

Step Three: Spread the Batter

brown rice chips batter that has been puree onto a sprayed baking sheet

Pour half of the brown rice chips batter onto each of the prepared baking sheets.

Use a spatula to spread the batter into even layers that cover almost all of each baking sheet.

An offset spatula works especially well for spreading the batter. If you have one, use it. Otherwise, a regular silicone spatula, or even the back of a large spoon, will work fine.

Step Four: Bake the Chips

Bake the chips in the preheated oven for 45 to 50 minutes. I know, it sounds like a long while, but the very wet batter + the long bake is the secret to the success of thee chips.

As the batter bakes and dries out, light, crispy, lacy chips are formed (chip magic?). The chips (really, one giant chip on each baking sheet at this point) pull up and away from the baking sheet as the water evaporates.

baking sheet covered with brown rice chips

The chips should look completely dry and golden brown.

Turn off the oven and leave the chips in the oven for another 30 minutes.

Step Five: Cool Chips & Break into Pieces

Remove the baking sheets from the oven. Leave the chips on their baking sheets until completely cooled.

Lastly, break the chips into chip-size pieces.

a hand breaking up the brown rice chips into pieces

And just like that, you have a heap of delicious, crispy, crunchy, light and airy chips. The photo below is merely a mini sampling of the total bounty:

2 ingredient brown rice chips on a white marble surface

Taste & Texture of Easy 2-Ingredient Brown Rice Chips

The chips have a mild, toasted, whole grain flavor. They are eminently munch-worthy. Delicious plain, the chips are also a blank slate for adding in an assortment of flavors (see my suggestions in the FAQ section below).

The texture is, as mentioned (sorry, too many times?) light and crispy. Substantial, too. The chips are not crumbly, in the least, and stand up to dipping.

I think you are destined to love these as much I do!

basket full of brown rice chips on a marble surface


How Much Raw Brown Rice Do I Need to Cook?

You will need to cook 1 and 1/2 cups of raw brown rice to equal the amount needed for this recipe.

Cooking times vary depending (significantly) depending on the variety of brown rice (i.e., short, medium, or long grain). Long grain rice varieties will take the shortest amount of time to cook. Follow the directions on the bag or box for the exact cooking time.

How Should the Easy 2-Ingredient Brown Rice Chips be Stored?

Store the cooled chips in an airtight container at cool room temperature for 2 weeks. I do not recommend freezing the chips.

Can I Flavor the Brown Rice Chips?

Yes! Just like my No-Roll Cassava Flour Crackers and Easy No-Roll Oat Crackers, there are myriad options for adding flavors to these versatile chips.

(1) Add Herbs & Spices to the Batter

Whisk your favorite herbs or spices directly into the batter. About 2 to 3 teaspoons for most dried herbs and spices, for this quantity of batter, is a good general guesstimate.

Fresh chopped herbs can also be added to the batter. Add up to 1/4 cup of mild herbs, such as parsley, cilantro, or basil. For stronger herbs, such as rosemary, oregano or thyme, add 3 to 4 teaspoons maximum.

Garlic powder and onion powder are easy, delicious additions, as well.

(2) Add Cheese-y flavor

Add some cheese-y flavor with the addition of nutritional yeast. I suggest adding 1/4 to 1/3 cup of nutritional yeast for this quantity of batter.

(3) Flavor with Liquids and Pastes

Consider adding wet flavor enhancers, as well. For example:

  • Hot sauce
  • Curry paste
  • Tomato paste
  • Tomato juice (in place of the water)
  • Wasabi paste

(4) Sprinkle with Flavorful Toppings

You can also sprinkle toppings directly onto the chip batter after it has been spread out on the baking sheet. Some ideas include:

  • Seeds (e.g., sesame, poppy, sunflower)
  • Finely chopped nuts
  • Chopped dried onion
  • Everything bagel topping
  • Flaky sea salt
  • Cracked black pepper

Can I Add Oil to the Chips?

Yes. The chips are already super-crispy, but if you wish to add oil to the chips, simply replace some of the water with the oil of your choice (e.g., olive oil, avocado oil, coconut oil). For every tablespoon of oil, reduce the water by 1 tablespoon.

Can I Use A Different Grain (other than Brown Rice)?

I am confident that you can make the chips with other varieties of rice (e.g., white rice, red rice, black rice).

I am not sure if this recipe will work with other grains. have not tried the recipe with any other grains at this point, so subbing in a different cooked grain would be an experiment. You may want to try a mix of brown rice and another grain before trying to replace all of the brown rice.

silver mesh basket filled with brown rice chips

Easy 2-Ingredient Brown Rice Chips (oil-free, V, GF)

Yield: About 8 cups chips
Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes


  • 4 cups cooked brown rice (made from 1.5 cups/270 g raw brown rice)
  • 1 and 1/2 cups (355 mL) water
  • 1/2 cup (52 g) flaxseed meal
  • Optional: 1/2 to 3/4 teaspoon salt


  1. Preheat oven to 350F/180C. Spray 2 large (18x13 inch/45 x 32.5 cm) baking sheets with nonstick cooking spray.
  2. In a blender or food processor, blend the cooked, cooled brown rice, water, flaxseed meal, and optional salt. Process until smooth, stopping once or twice to scrape down the container.
  3. Pour half of the batter on each of the 2 prepared baking sheets. Using a spatula or the back of a spoon, spread in a single layer to cover (almost completely) the baking sheets in single layers.
  4. Bake in the preheated oven for 45 to 50 minutes until the batter on each looks like a golden brown, lacy cracker (the batter will crisp up and away from the baking sheet.
  5. Turn off the oven. Keep the baking sheets in the oven for 30 minutes longer.
  6. Remove the baking sheets and let the chips cool completely before breaking up into chip-size pieces.
  7. Enjoy plain or with your favorite dips and dunks!


Storage: Store the cooled chips in an airtight container at cool room temperature for 2 weeks. I do not recommend freezing the chips.

Flavor Additions and Toppings: See the FAQ sectionin the main post for flavor addtion and topping suggestions.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 144Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 3mgCarbohydrates 25gFiber 4gSugar 0gProtein 3g

Did you make this recipe?

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Tuesday 26th of July 2022

My batter didn't spread as nicely as yours did by the look of your photo lol , but these are a great cracker!! I really enjoyed them! I look forward to changing them up with different seasonings , and yes , they are definitely light and crispy!! Really appreciate the recipe!


Thursday 28th of July 2022

You are so welcome, Marlene!


Sunday 10th of April 2022

Wow!!! These are great, Camilla! (I'm trying to not finish the entire tray right now) As someone who needs to be both gluten & legume free, I'm VERY appreciative of this recipe.

I used 1/2 flax & 1/2 chia seeds (I don't love the taste of flax) I prepared a mix of 1 cup brown rice & 1/2 cup quinoa and topped the batter with sesame & sunflower seeds. This worked beautifully and they're just as crisp and crunchy as you promised. Thanks so much, Camilla!


Monday 11th of April 2022

Awesome, Karen! I love that you were able to swap in half chia, as well as some cooked quinoa, with no issues— thanks so much for sharing that! And yum regarding seeds on top ?


Friday 8th of April 2022

Thank you very much for this handy recipe. I cooked my brown rice with green lentils for added fibre and nutrition. Still using the original recipe measures the crackers came out great.I might try them in the dehydrator next time.


Monday 11th of April 2022

How smart (re the lentils), Sherry! I am definitely going to try that ?

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