Dang Thai Rice Chips: A Crispy Khao Tang Recipe

Dang Thai rice chips are thin, crisp snacks made by pressing cooked glutinous rice into small rounds, drying them, and frying them until puffed and golden. This home-style recipe is inspired by khao tang, a Thai crispy rice snack, and finishes the chips with a simple salty, garlicky seasoning. The slow drying is what helps them fry crisp rather than chewy.

Ingredients

1 1/2 cups (300 g) uncooked Thai glutinous rice, also called sticky rice
Water, as needed for rinsing and soaking the rice
1 1/2 cups (355 ml) water for the steamer, or the amount required by your steamer
3 cups (720 ml) neutral oil, such as canola or rice bran oil, for frying; you may need a little more or less depending on your pan
1/2 teaspoon (3 g) fine salt
1 teaspoon (4 g) granulated sugar
1/2 teaspoon (1.5 g) garlic powder
1/4 teaspoon (0.5 g) red pepper flakes, optional

Instructions

Rinse and soak the rice. Put the glutinous rice in a bowl and cover it with cool water. Swirl the grains with your hand, pour off the cloudy water, and repeat until the water looks mostly clear, usually three or four rinses. Cover the rice with fresh water by at least 2 inches (5 cm) and soak for 4 hours. This soaking time softens the grains so they steam evenly; it is not the same as cooking the rice in a pot of water.
Drain and steam. Drain the soaked rice thoroughly. Line a steamer basket with a clean, damp cloth or perforated parchment, add the rice in an even layer, and fold the cloth over the top. Bring the steamer water to a steady simmer, set the basket above it, cover, and steam for 25 to 30 minutes. The rice should be tender and sticky throughout, with no hard center. If it is still firm, steam for another 5 minutes and check again.
Let the rice settle. Turn off the heat and leave the covered rice in the steamer for 10 minutes. Transfer it to a wide bowl while it is still warm. If the grains seem very compact, gently loosen them with a rice paddle; do not mash them into a smooth paste. Keeping some texture makes the finished chips more interesting.
Shape thin rounds. Line two baking sheets with parchment. Lightly dampen your hands to keep the rice from sticking, then divide it into about 16 portions. Press each portion into a round about 2 1/2 inches (6 cm) wide and no more than 1/8 inch (3 mm) thick. Use damp fingertips or the flat bottom of a small cup to even the surface. Make the centers as thin as the edges so every chip dries and fries at a similar rate.
Dry the rice rounds. Heat the oven to 200°F (95°C). Bake the rounds on their lined sheets for 2 hours and 30 minutes, turning them over once after about 75 minutes and rotating the trays if your oven has hot spots. They are ready when they feel dry and firm on both sides rather than tacky or pliable. If your oven runs cool or the rounds are thicker, continue drying in 15-minute increments. Let the dried rounds cool before frying.
Mix the seasoning and heat the oil. Stir together the salt, sugar, garlic powder, and optional red pepper flakes in a small bowl. Pour the oil into a deep, heavy saucepan to a depth of about 1 inch (2.5 cm), leaving plenty of room above it. Heat over medium to medium-high heat to 350°F (175°C), checking with a frying or instant-read thermometer. Keep the pan attended, and adjust the heat so the oil stays near that temperature.
Fry in small batches. Carefully lower one dried rice round into the hot oil with tongs or a spider skimmer. It should begin to blister and expand within seconds. Fry for about 10 to 20 seconds, turning once if needed, until pale golden and crisp; the pieces may not puff evenly, which is normal. Lift each chip out, let excess oil drip back into the pan, and set it on a wire rack or paper towels. Fry only two or three at a time so the oil temperature does not drop sharply.
Season and serve. While the chips are still warm, sprinkle them lightly with the seasoning mixture, using only as much as clings to the surface. Let them cool until crisp, about 5 minutes, before serving. If a chip is still chewy in the middle, return it to the oil for a few seconds; if it darkens quickly, lower the heat slightly before frying the next batch.

Tips

Choose the right rice. Thai glutinous rice gives the rounds their cohesive, slightly chewy base before drying. Sushi rice is the most practical substitute because it also sticks together, though the chips may be a little less elastic and can crack more easily while shaping. Long-grain jasmine rice is not a good one-for-one substitute because the grains do not bind as well.
Press evenly and thinly. Thick centers are the most common reason a chip turns brown outside but stays hard or chewy inside. If the rice sticks to your hands, dampen them lightly rather than adding oil, which can make the rounds slippery and harder to shape.
Dry completely before frying. A surface that feels cool or slightly damp is not ready. Dry rounds should be firm and dry to the touch. Adding damp rice to hot oil can cause aggressive splattering, and incompletely dried pieces are more likely to fry unevenly.
Make the seasoning your own. Fine salt sticks best; coarse salt tends to fall off. For a more aromatic finish, replace the garlic powder with 1/2 teaspoon (1 g) finely ground toasted garlic, or add a pinch of ground white pepper. Add flavorings after frying so they do not burn in the oil.

Serving Suggestions

Serve the chips as a crunchy snack before a meal, alongside a bowl of soup, or as part of a Thai-inspired appetizer spread. Their mild rice flavor pairs well with a small bowl of sweet chili sauce, tamarind dipping sauce, or a lime-and-chili dip. Set the dip beside the chips rather than pouring it over them; moisture softens their crisp texture quickly.

For a more substantial snack, offer the chips with fresh cucumber, herbs, and a savory dip. They can also be broken into pieces and scattered over a salad just before serving for crunch. Keep the portions modest if serving with other crisp snacks, since the chips are light but fry in oil and are easy to keep nibbling.

Variations

Chili-lime: Add 1/4 teaspoon (1 ml) finely grated lime zest to the seasoning, along with the optional pepper flakes. Use zest rather than lime juice: liquid added to the chips after frying makes them lose their crunch. A lime wedge on the side gives each person the option to add a little juice just before eating.

Sesame and white pepper: Stir 1 teaspoon (3 g) toasted sesame seeds and a pinch of ground white pepper into the salt mixture. Sesame adds a nutty note and a little texture, while white pepper keeps the seasoning fragrant without adding much heat.

Oven-finished rather than fried: For a less blistered, more cracker-like result, brush the dried rounds very lightly with neutral oil and bake at 375°F (190°C) for 8 to 12 minutes, turning once. Watch closely near the end because thin edges can brown first. This method will not make the same airy, bubbled surface as frying, but it is a useful alternative when you do not want a pan of hot oil.

Serve with a topping: Add a small spoonful of a thick, savory dip or relish to each chip only immediately before eating. A wet topping left in place will soften the rice, so keep the topping separate if the chips will sit out for more than a few minutes.

Storage and Reheating

Let the fried chips cool completely, then refrigerate them in an airtight container within 2 hours of frying. They are best within 3 to 4 days, although refrigeration can soften their crispness. To refresh them, spread them in a single layer on a baking sheet and heat at 300°F (150°C) for 5 to 8 minutes, then cool for several minutes before eating. Avoid sealing them while warm, since trapped steam makes them stale faster.

Do not store fried chips with sauce or fresh toppings. Keep those separate and add them just before serving. If the chips become soft but are not stale or damp, a brief oven refresh usually helps; discard any that smell rancid, show signs of moisture damage, or have been stored improperly.

Frequently Asked Questions

Are Thai rice chips the same as khao tang?
Khao tang is a Thai crispy rice snack, and this recipe takes inspiration from that style by drying pressed rice and frying it. Family and regional preparations vary, including the shape, thickness, and whether the rice is served plain or with a topping. This version uses small rounds and a simple dry seasoning.

Can I use leftover cooked sticky rice?
Yes, provided it is still moist enough to press together and has been stored safely. Cold rice can be firm, so warm it gently until pliable before shaping; do not add enough water to make it wet or mushy. The recipe’s soak and steam timings apply to uncooked rice, so using leftovers will shorten the preparation but may produce less uniform rounds.

Why did my rice chips stay chewy?
The rounds may have been too thick, not fully dried, or fried in oil that was too cool. Check that the centers are dry and firm before frying, and keep the oil close to 350°F (175°C). If a fried chip is chewy, return it to the oil briefly or dry the remaining rounds longer before frying them.

Can I make the rice rounds ahead?
You can shape and dry the rounds earlier in the day, then fry them when you are ready to serve. For the best result, dry them until firm, let them cool, and keep them in a clean airtight container until frying. Do not leave cooked rice sitting at room temperature for extended periods; refrigerate leftovers promptly, within 2 hours.

Can I skip soaking the glutinous rice?
It is not recommended for this method. The soak helps the grains steam evenly and become soft enough to press into cohesive rounds. Without soaking, the outside can become tender before the centers cook through, leaving hard grains in the finished chips.

How do I know when the oil is ready?
A thermometer is the most reliable way to check for 350°F (175°C). If you do not have one, a small dry rice fragment should sizzle immediately when carefully added, but this test is less precise. Keep water away from the oil, lower the heat if the chips brown too quickly, and never leave hot oil unattended.

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