Ingredients:
Cooked rice: 2 cups (preferably leftover rice)
Fresh fenugreek (methi) leaves: 1 cup (chopped)
Salt: 1 tsp (adjust to taste)
Ajwain (carom seeds): 1/2 tsp
Water optional not more than a couple of tablespoons
Instructions:
In a blender, add the cooked rice, fresh fenugreek leaves, salt, and ajwain.
Blend the mixture into a smooth paste without adding water. The consistency should be thick and spreadable. If you are adding water, don’t use more than a tablespoon to get the machine going.
Take a flat tray and spread the paste evenly using a spatula. Aim for a thin layer.
Alternatively, use a spoon to create small, round shapes on the tray for individual chips.
Place the tray in sunlight and let it dry completely. This might take 1-2 days depending on the sunlight availability.
The chips are ready when they are fully dry and no longer sticky.
Place the dried chips in an air fryer and air fry them until they are golden and crunchy.
(follow the air frying instructions for your machine. I air fried for only a few minutes at 100 degree Celsius.)
Once crispy, remove the chips and let them cool slightly.
Enjoy these crunchy methi chips as a healthy, oil-free snack!
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