Crispy Air Fryer Rice Flour Chips

1.In a medium bowl, combine the rice flour, yogurt, salt, sugar, black pepper, garlic powder, and chili powder (if using).

2.Mix thoroughly until a shaggy dough begins to form. Add water, one teaspoon at a time, mixing until a firm, non-sticky dough ball is achieved. It should be stiff, not wet.

3.Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes to allow the flour to fully hydrate.

4.Preheat the air fryer to 180°C (356°F).

5.Cut the dough into two equal halves. On a lightly floured surface (use extra rice flour), roll out one half of the dough as thinly as possible, aiming for 1-2 mm thickness. The thinner the dough, the crispier the chips will be.

6.Using a sharp knife or pizza cutter, cut the rolled dough into desired chip shapes (squares, triangles, or strips).

7.Carefully transfer the chips to the air fryer basket in a single layer, ensuring they do not overlap. You will need to work in batches.

8.Lightly brush the tops of the chips with a thin layer of oil.

9.Air fry for 6 to 10 minutes. Check after 6 minutes; the cooking time varies significantly based on thickness and air fryer model. Flip the chips halfway through cooking if they are not browning evenly.

10.The chips are done when they are puffed slightly, look dry, and are golden brown and crispy. Remove immediately and let them cool completely on a wire rack; they will crisp up further as they cool.

11.Repeat the rolling, cutting, and air frying process with the remaining dough.