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Crispy Scorched Rice Chips (Nurungji)

prep time:10 minutes
cook time:25 minutes
Cooling Time15 minutes
total time:50 minutes
Nurungji chips are made from spreading cooked rice super thin in a pan until it forms one giant cracker, then breaking it up and deep-frying the pieces. The frying makes them puff up and get incredibly light - way better than just the crispy rice from the bottom of the pot.
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Ingredients

For the Rice Chips

  • 4 cups cooked short-grain rice
  • 1 cup water
  • Neutral oil for frying

For the Savory Seasoning

  • 1 teaspoon table salt
  • half a teaspoon garlic powder
  • half a teaspoon black pepper

Instructions

  • Mix cooked rice with water until it forms a spreadable paste.
  • Combine salt, garlic powder and black pepper in a small bowl.
  • Spread rice mixture thinly in a large non-stick pan.
  • Cook on medium-low for 10-15 minutes until it moves as one piece.
  • Flip and cook another 5-7 minutes until light golden and dry.
  • Let cool completely on cutting board.
  • Break cooled rice cracker into bite-sized pieces.
  • Heat 2 inches neutral oil to 375F.
  • Fry chips in batches for 1-2 minutes until puffed and golden.
  • Drain on wire rack and immediately season while hot.

Notes

Chips can be eaten unfried but will be denser. Ensure oil temperature stays consistent between batches.