Homemade Rice Crackers Recipes

CHEESE CRACKERS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
• Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
• Bake in the preheated oven until light and crispy, about 30 minutes.

EASY HOMEMADE RICE CRACKERS

Steps:

• Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
• Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
• Place all ingredients into a food processor and pulse until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
• Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.

HOMEMADE RICE CRACKERS

Steps:

• Preheat the oven to 180 degrees Celsius (360 F)
• Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
• Place the rice in a food processor with the olive oil and salt
• Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
• Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
• Place a second piece of baking paper on top of the balls
• Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
• Remove baking paper from the top of the balls
• (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
• Bake until slightly golden and have a crispy texture when snapped

HOMEMADE RICE CRACKERS (KAKIMOCHI)

Steps:

• Gather all the ingredients.

HOMEMADE SEAWEED RICE CRACKERS

Steps:

• Tear nori sheet into small pieces. Place all ingredients into TM bowl and blend 15 sec / speed 9, or until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out tablespoons of mixture, roll into a ball and place on tray. Flatten each ball and us a small glass to cut into neat circles.
• Bake for 20 minutes or until crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
• Tear nori sheet into small pieces. Place all ingredients into a food processor and pulse until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out tablespoons of mixture, roll into a ball and place on tray. Flatten each ball and us a small glass to cut into neat circles.
• Bake for 20 minutes or until crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.