Homemade Rice Crackers

I love rice crackers but not the plastic waste so I’ve started making my own. This recipe is surprisingly easy and makes 20 crackers depending on the size you choose.

1 cup of rice flour (I used brown rice flour but white is OK too)
2 teaspoons of Celtic sea salt (adjust to your taste)
1/2 cup of sesame seeds
1/8 cup of tamari or gluten-free soy sauce
1/4 cup of warm water (roughly)
Sesame oil or oil of your choosing
Optional extras – parsley, rosemary, caraway seeds, paprika etc.

1. Preheat the oven to 200ºC (390ºF).
2. Grease a large baking tray by spreading a few drops of sesame oil (or other oil of your choice). The tray doesn’t need to be really greasy, just a light coating.
3. In a large bowl, mix the flour, salt and sesame seeds.
4. In a separate small bowl, mix the tamari/soy sauce and warm water together.
5. Gradually add the tamari-water mix to the bowl with the flour, stirring slowly.
You may not need all the water or you may need more, it depends on the grain of the rice. The image below shows you the consistency – not too dry but not too wet, it should be clumping when you mix it with a spoon but not a big doughy mess.
homemade-rice-crackers-16. Dampen your hands with water and pick  up a small bit of dough. Roll the dough into a small ball (about half the size of a golf ball) and place on your greased tray. You will need to leave spaces in between the balls as you’re about to flatten them out.homemade-rice-crackers-27. Flatten the balls out to make crackers. Dampen the palms of your hands and push the dough ball, moulding and shaping it as you go so it’s about 0.5cm thick. You can also do this by wetting the back of a spoon or spatula to flatten them.homemade-rice-crackers-38. Cook in oven until just crispy. It normally takes about 5-10 minutes in a fan forced oven.
I recommend you stand by the oven and watch as they burn easily. The top of the crackers won’t change colour but the bottom will turn dark brown. The crispier the better or you will have soft crackers.
9. Let the pan stand for a minute after removing from the oven and then move the crackers on to a wire rack to cool.

10. Eat the crackers by themselves or serve with a dip like:
White Bean Dip
* Carrot, Orange and Cumin Dip
* Turkish Chickpea Dip
* Pumpkin Dip
* Mushroom Pate

SOURCE: Recipe adapted from Veggiegobbler


5 Comments Add yours

  1. Johanna GGG says:

    wow that looks interesting – we love rice crackers here but I have never tried to make them – sounds like you have had a busy time of it – good luck with your new role and hope your friends are doing ok

    1. vegematarian says:

      Hi Johanna. Thanks for your lovely comments. I hope you enjoy having fun making your own rice crackers! It’s definitely been a busy time and it’s so nice to be back in the kitchen and sharing my adventures once more. Hope all is well with you and your family 🙂

  2. Anonymous says:

    Love this! Can’t wait to try it. Perfect for summer time picnics

    1. vegematarian says:

      Mmm Summer! We’re in Winter in Melbourne at the moment so it’s great with soups. But I’m looking forward to picnics soon 🙂

  3. Anonymous says:

    Yum Kirsty I’m going to these on the weekend but may have to quadruple the recipe for hungry teenagers

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