*Recipe by Katherine from the Small Steps Team
It can be hard to find a store-bought rice cracker with good quality ingredients and few additives. This is a simple way to make your own. And it’s also a great way to use leftover rice. While they’re not exactly like the store-bought ones, they are super-tasty and can be a great addition to kids’ and grownups’ lunchboxes alike. Use them for dipping or for topping with your favourite foods.
- 2 ½ cups (500g) cooked brown rice
- 2 tsbp (30g) chia seeds
- 1 tbsp olive oil
- 2 tsp tamari
- Salt to sprinkle on top (optional)
- Preheat the oven to 160 degrees (fan forced).
- Blend all the ingredients together in a food processor until the rice breaks down and forms a sticky dough. The dough is very sticky – more like a paste – so don’t freak out and think you need to add flour or something! Use wet hands whenever you are handling the dough so it doesn’t stick to you.
- To form your rice crackers, you have two options:
- a. Quick and Easy Place half the dough on a sheet of baking paper, place another piece of baking paper over the top, and roll out until very thin (a couple of millimetres). Peel off the top layer of paper and score the dough into squares/rectangles of your desired size with a wet knife or pizza cutting wheel. Sprinkle with salt, if using. Repeat with the other half of the dough.
- b. Neater Presentation (and opportunity to get the kids involved): Using wet hands, roll cherry-sized balls of dough and place them on baking trays lined with baking paper. Make sure there is plenty of room for the crackers to spread once you flatten them. Place another sheet of baking paper over the top and roll the balls of dough into flat thin discs, about 2mm thick. Sprinkle with salt, if using.
- Place the trays into the oven and cook for 30-40 minutes. Keep checking, as the rice crackers on the outside of the trays will dry out faster and may need to be removed earlier than the inner ones. They must be completely dried out before removing them to cool completely, otherwise they will stay quite “chewy” (which is why it’s important to roll the dough super thin). If you have used the roll and score method for forming your crackers, break them apart along the score lines – they may not break cleanly though, so don’t be alarmed if you have quite rustic-looking crackers!
- Cool completely and store in an airtight container.