Rice Chips

If he gets sick of potato chips, try these maybe

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt

Directions:

**blend the rice flours. Add the canola oil and mix. Add the water--it is really runny! Drip small amounts on a cookie sheet--they will spread. Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

I used a cooking spray on the cookie sheet, but am not sure if you really need one....
I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water. My husband couldn't believe that runny stuff actually turned into these yummy chips!! (Neither could I!)

Rice Krispy Treats: All Clear

This is the original recipe for Rice Krispy Treats. They call for margarine, so no substitutions are needed

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Rice Krispies®
  
  
  

  
  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.