How to Make Your Own Rice Chips (Corn and Gluten Free)

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Specialty foods can be hard to find when you are on a budget and have allergies. Learn how to make your own corn-free and gluten-free rice chips with this tutorial for Homemade Rice Chips recipe. Inexpensive and easy to make!

Specialty foods can be hard when you are on a budget and have allergies. Learn how to make your own corn-free and gluten-free rice chips with this tutorial for Homemade Rice Chips recipe. Inexpensive and easy to make! #allergenfriendly #cornfree #glutenfree #ricechips #homemadechips

Homemade Rice Chips

I used to love any chips and dip. And then I found out that I had to stay away from corn…that was a sad sad day. But like with all of the food allergies in our home, we simply look at the situation as having new possibilities.

Tortilla chips were no longer an option for me and many storebought alternatives were expensive with added preservatives and mystery ingredients. So I created a frugal and easy recipe that uses rice flour instead! This recipe might take a couple takes to get it right but it’s inexpensive to make so you can try it a couple of times to get it right.

These Rice Chips are not the same texture as the Lundberg Rice Chips and are not puffed like the Quaker Oats Rice Chips but I can guarantee you they have a cleaner label! The texture is a cross between a Pringle and a rice cracker. They work great for snacking or for dipping in your favorite Queso!

–Looking for more frugal ways to tackle food allergies? Check out How to Deal With Food Allergies On a Budget

Rice Chips Ingredients

Ingredients in Homemade Rice Chips Recipe

  • White Rice Flour. I don’t use much white rice flour so I buy the smaller packages but it’s nice to use as a thickener if you need another use for it later.
  • Brown Rice Flour. You can pick up brown rice flour for around $1 per pound. Using brown rice will help to give these chips some flavor instead of using plain white rice flour.
  • Oil. Just about any kind of oil will do in this recipe. I use olive oil. Sunflower oil, safflower oil, even coconut oil (melted) would all work well here.
  • Water.
  •  Sea Salt. You can use sea salt or pink salt to top off these chips, whatever you have on hand.

Soy Sauce Spices

Variations to the Rice Chips Recipe

Want to change it up a bit from the regular Rice Chips recipe? Here are some ideas.

  • Add some onion powder or garlic powder into the chip mixture to give it a different flavor.
  • Sprinkle sesame seeds on top.
  • Sprinkle everything bagel seasoning on top.
  • Add a few of your favorite spices into the batter for a flavored chip.
  • Sprinkle a little cinnamon mixed with cane sugar over the tops for a cinnamon/sugar version.
  • Add in, or sprinkle on a little Nutritional Yeast to give them a cheesy flavor.

Are Rice Crackers Better Than Chips?

That depends on what kind of snack you are looking for. Chips are better for munching and plain snacking, whereas Rice Crackers are best for enjoying with some cheddar cheese or a good cheese spread.

Do Rice Chips Have a Lot of Carbs?

Rice isn’t a low carb food, so these crackers still have carbs as they are a whole grain snack. For a low carb version, you could try using coconut flour or almond flour to skip the grains, although both of those flours are more absorbant so the liquids in this recipe would have to be adjusted.

Making Rice Chips

Instructions for Making Rice Chips

For this recipe, I used rice flour that I bought but you can always make your own rice flour too! You could also just use my recipe for All-Purpose Gluten Free Flour in place of the flours in this recipe as well. However, for the most frugal version of this recipe, stick with the brown and white rice mixture.

Strat by mixing together the two flours and the oil.

Rice Chips

Then add in a pinch of salt and water. Yes, it does look like runny baby cereal 😉

Baking Rice Chips

Drop by spoonfuls onto a greased cookie sheet. Sprinkle a little salt on the top. Bake at 400F for 15 minutes. Halfway through, flip them over.

Baked Rice Chips

And that’s all there is to it!

Enjoy in your favorite Homemade Salsa Recipe or in another great recipe such as this Cream Cheese Taco Dip.

Homemade Rice Chips

How to Store Rice Chips

After you are done enjoying the chips and you still have some leftovers, place them in an airtight bag or container to preserve freshness. Store them on the countertop in a dry place.

If you leave them out on the countertop for snacking, they may get a little hard. Especially if they were overcooked slightly.

Print this recipe for Rice Flour Chips to add to your Recipe Binder below:

Homemade Rice Chips Recipe

Course Snack
Cuisine American
Keyword Rice Chips
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people
Calories 138 kcal


  • 1/4 cup white rice flour
  • 1/4 cup brown rice flour
  • 1 Tablespoon oil
  • 3/4 cup water
  • salt


  1. Mix together the two flours and the oil.
  2. Then add in a pinch of salt and water. Yes, it does look like runny baby cereal 😉
  3. Drop by spoonfuls onto a greased cookie sheet. Sprinkle a little salt on the top. Bake at 400F for 15 minutes. Halfway through, flip them over.
  4. And that's all there is to it!

Recipe Notes

For this recipe, I used rice flour that I bought but you can always make your own rice flour too! You could also just use my recipe for All-Purpose Gluten Free Flour in place of the flours in this recipe as well.

Nutrition Facts
Homemade Rice Chips Recipe
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.5g3%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 4mg0%
Potassium 48mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 0.1g0%
Protein 2g4%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Brown Rice Crackers

More Homemade Crackers

Do you think you will give this Homemade Rice Chips Recipe a try?

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Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm and ministry on the About Page. You can send her a message any time from the Contact Page.


This Homemade Rice Chips Recipe was originally published on Little House Living in January 2012. It has been updated as of February 2023.

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Recipe Rating


  1. OMG thanks for posting! I live on a GF diet and need more snack options. I’m getting real sick of nachos. thank you thank you! Can’t wait to try this.

    1. Hopefully there will be more to come! I’m not gluten free but we are trying to branch out with eating other whole grains so we are trying some new recipes around here:)

  2. Okay, my question is how do they TASTE? I love the idea of making a corn-free tortilla chip….but a lot of substitutes seem “flavor free” also…On the other hand, if the salsa or guac is good enough you could probably dip cardboard into them and they’d taste OK, but how do the rice chips taste by themselves?

      1. I was the tester on these, they taste like rice, of course, but they have good texture, so like you said good dipping chips!

  3. I mixed some dip mix in with them to add flavor. I liked the lipton onion the best. I also had some bacon cheddar mix and that was tasty too 🙂

  4. Pingback: Gluten free, dairy free, corn free, most things free rice chips - Mashup Mom : Mashup Mom
  5. What happens if you use all brown rice flour?? That’s all I have… Guess I will try them & find out! I see an Azure Standard bag- I order from them also. 😉

      1. Hmm, they were VERY watery. Like, running all over the pan watery. But I baked them anyway. Maybe I shouldn’t have added all the water? They taste pretty good- I sprinkled some with dill powder & some with curry powder. =)

    1. i eat oatmeal, tea, waunlts, cranberries, chicken breast grilled, salad sometimes dry without any dressing but sometimes vinegarette, whole grain bread, peanut butter, grape jelly, raw honey, frosted mini whites, banana, apple, pear, dark chocolate, fried catfish, bbque food, broccoli, califlower, spinach, sweet potatoes, white potatoes, every so often pasta and real tomato sauce (gravy), pork, hamburger, cheese, ice cream, cookies, and donuts. some juice, diet soda, diet iced tea, fries lol

  6. Fantastic recipe. My father is gluten-intolerant so finding foods that aren’t so pricey can be a major pain. These are simple to make and rather easy to dip with anything. It’s hard because he is also lactose-intolerant. Any suggestions for toppings and what not? I was thinking chopped tomatoes, garlic, and onion with some basil and olive oil and vinegar. Sounds pretty healthy along with tasty. Any other suggestions would be appreciated also.

    1. Hi Andrew, Have you heard about JJ Virgin’s diet book? I also have Gluten and dairy food intolerance and her book helped me a lot. She got a cookbook with alternatives food.

  7. Pingback: Lemon Garlic Rice Chips
  8. Made these today. Quite good. Tried to add coco powder and powder sugar- burned. Ew. Will be keeping you’re tried and true recipe..many thanks from my allergic children and myself.

  9. Cool recipe, I went gluten & preservative free about 6 months ago and spend a small fortune on riceworks and Lundberg chips. I just made my first batch, used sesame oil and sprinkled a few sesame seeds on top. YUMMY! I am going to try using coconut oil and a little bit of cinnamon in an upcoming batch to make a sweet chip. The possibilities seem endless. Btw I had brown rice flour but no white, so I ground my own in the magic bullet. Who knew? Great tips on this site, thanks!

  10. Made these today with rice flour mix I made the day before – consisting of white, brown, red, and black rice. Being Thai I am exposed to all types of rice, cooked in all forms and tastes. The chips turned out pretty good, second batch though because I had to adjust the cooking time. Apparently the red and black rice has a heavier consistency then just the brown and white so it cooked faster. Also had to cut back on the salt because I have become salt sensitive within the past few months. Will make again but experiment with herb combinations to replace the salt. Thanks!

      1. Well, it turned out my rice chips are wonderful replacements for tortilla chips. I had some left over homemade salsa and queso they held up great with the heavy weight of the dips. And the taste combinations were delicious! Other than the darker color my children couldn’t tell the difference.

  11. I just made these! So easy and delicious. I added sesame seeds and they gain that toasted flavor when you bake them. I also tried frying them in a pan and they raised a bit like a pancake, and tasted quite a bit like a pancake when I put maple syrup on them. I’m getting ready to add a little more of the rice flours to make the batter thicker and see what happens because, quite frankly, the gluten free, corn free, potato free pancake mix I use is really expensive! I am eating the chips with wild garden brand hummus (traditional). Very good!

    1. Hey Linda, have you made your own hummus? In the food processor I throw in chick peas, tahini, olive oil, garlic, sea salt and lemon and/lime juice (sun-dried tomatoes optional). It’ll be cheaper than buying. I’m on the elimination diet right now, so I’m all corn, gluten and potato free too. What a challenge!

    2. Try using your favorite pancake recipe and replacing the flour with equal parts brown rice and buckwheat flour. Umm good!!

  12. Hi, I generally enjoy using recipes that are EASY and thrive on using what you have in the fridge. This recipe was perfect for my craving for a cracker. I used all brown rice flour and added cheddar cheese instead of oil .Next time I will add a bit more cheese and make the spoonfuls less thick. My cracker had a great crunch but again was thicker because I over spooned. AWESOME recipe I will be playing with for a while, like someone said rice crackers are expensive but this is fun especially for those of us who enjoy the creative process as much as the Munching.

    Thanks again.

  13. I found that if you put these on a parchment paper, they get crinkles and look like lay’s wavy chips. But I also used ½ cup of water instead of the full ¾. Still q great recipe.

  14. Made these with just homemade brown rice flour, added water little by little, sprinkled them with garlic salt and baked ’em. They turned out well! Though I had to flatten them a bit after they became firmer in the oven. I flipped them also and baked them for a total 20 minutes (more or less). Indeed, they would be great with some salsa!