Watch F&W's Justin Chapple demonstrate chef Kristen Kish's easy trick for making crispy rice crackers.
I'm Justin Chapple from Food & Wine's test kitchen, and I'm at the Food & Wine Classic in Aspen, hitting up my favorite chefs for their mad genius tips. That is mad genius. Kristen Kish, you are a Top Chef champion, which means you've got to have a mad genius tip for me. Okay, instead of throwing out overcooked rice, you wanna puree it, dehydrate it, fry it, and you'll end up with the most incredible rice crackers. That is mad genius, and I can't wait to get back to the test kitchen and try it out. [MUSIC] If you have overcooked or leftover rice, don't throw it away. With Kristen Kish's mad genius tip, you could turn it into something extraordinary. And I'm gonna show you how. So here I've got about a cup of left over sushi rice and I'm gonna put it on a silicon baking sheet. You can also use parchment paper, and I'm going to lay a large piece of plastic wrap Right on top, then I'm going to take a rolling pin and I'm going to roll it out nice and flat. You want to get it as flat as you can. I'm getting my workout. There we go. So, once you've got it nice and flat. You're going to carefully peel off the plastic. You're gonna slide it onto a baking sheet. Instead of using a dehydrator, I'm going to bake it in a 200 degree oven for about two hours. [MUSIC] Wow, look at this! And the next step is we're gonna break it into shards and we're gonna add it to 400 degree oil and it's gonna puff up and get really crisp. Get all these little pieces and we're gonna add them to the hot oil. And they're gonna sizzle and pop and rise to the surface and then we're gonna take a slotted spoon and transfer them into the baking sheet. [UNKNOWN]. Look at these incredible rice crackers. You have got to give this a go. [MUSIC] [BLANK_AUDIO]