Crispy Rice Crackers Recipes

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EASY HOMEMADE RICE CRACKERS



Easy Homemade Rice Crackers image

Homemade Rice Crackers made with leftover cooked rice.

Provided by Hi, I'm Shanai!

Time 25m

Yield aprox 40 crackers

Number Of Ingredients 3

3 cups cooked rice, room temperature
1 tablespoon coconut oil
pinch of salt

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



Homemade Rice Crackers image

Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice

Provided by My Kids Lick The Bowl

Categories     Snacks

Time 27m

Number Of Ingredients 6

2 cups cooked rice
1 Tablespoon olive oil
Pinch Salt
1-2 Tablespoon water
1 tablespoon parmesan powder
1 teaspoon paprika

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

Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 crackers, Sodium 51 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS



Crispy Rosemary Sea Salt Flatbread Crackers image

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 60

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  • Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  • Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  • Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  • Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g

HOMEMADE CRISP CRACKERS



Homemade Crisp Crackers image

Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup cold butter, cubed
1-1/2 cups shredded Colby-Monterey Jack cheese
1/2 cup plus 2 tablespoons cold water
2 tablespoons cider vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CHEESE CRACKERS



Cheese Crackers image

A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.

Provided by Domestic Chef

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 45m

Yield 150

Number Of Ingredients 6

2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons red pepper flakes
1 pound Cheddar cheese, grated and room temperature
1 cup unsalted butter, melted
2 cups crispy rice cereal (such as Rice Krispies®)

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.

Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

S'MORES CRISPY RICE TREATS



S'mores Crispy Rice Treats image

When I think of trips, I think of camping, and when we go camping, we make s'mores. It's one of my childhood favorites.

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 6

One 10-ounce bag mini marshmallows
One 10-ounce bag bittersweet chocolate chips
2 cups crushed graham crackers
Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
6 cups crispy rice cereal, such as Rice Krispies

Steps:

  • Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
  • Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
  • In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
  • Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
  • Allow to cool completely, about 30 minutes.
  • Slice into squares using a warm, sharp knife and serve.

CRISPY RICE CRACKERS



Crispy Rice Crackers image

Categories     Rice     Fry     Simmer     Boil

Yield makes about 15 pieces

Number Of Ingredients 4

1 cup (100g) arborio rice
5 cups (1,200g) water
Canola oil for frying
Coarse salt

Steps:

  • Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
  • Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
  • Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
  • Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
  • Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
  • These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.

CRISPY CRACKERS



Crispy crackers image

Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.

Provided by The Scone

Categories     Lunch/Snacks

Time 22m

Yield 4 dozen

Number Of Ingredients 5

1 cup white flour
1 cup whole wheat flour
3/4 teaspoon salt
1/4 cup cold butter or 1/4 cup cold margarine
2/3 cup cold water

Steps:

  • Put the white flour, wheat flour, salt, and cold butter in food processor.
  • Process well.
  • Blend in the cold water.
  • Mixture should be crumbly, yet hold its shape when pressed together.
  • If too dry, add a little more water.
  • Gather mixture into a ball.
  • Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
  • Cut dough into desired shape.
  • Place unbaked crackers onto greased cookie sheet.
  • Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
  • Bake in 400 degree oven for 10-14 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5

CHEESE KRISPIES CRACKERS



Cheese Krispies Crackers image

This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.

Provided by rangapeach

Categories     Cheese

Time 50m

Yield 36 crackers, 12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/4 lb cold pack aged cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground celery seed
2 cups crisp rice cereal
1 cup butter
1/4 teaspoon ground black pepper

Steps:

  • Blend butter and cheese in a food processor until creamy.
  • Add flour, one cup at a time.
  • Add seasonings.
  • Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
  • Place dough on a floured board and roll out to 1/4 inch thickness.
  • Use a plain 2 inch cookie cutter to cut out.
  • Place onto cookie sheet and bake at 325°F.
  • for 20 minutes.
  • For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.

ROCKY ROAD RICE KRISPIES TREATS



Rocky Road Rice Krispies Treats image

Piled high with chocolate chunks, gooey marshmallows and crushed graham crackers, this rocky road Rice Krispies Treats recipe is perfect for those with a sweet tooth. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 6

2 packages (10 ounces each) miniature marshmallows, divided
3 tablespoons canola oil
5 cups Rice Krispies
5 whole graham crackers, crumbled
1-1/4 cups salted roasted almonds, chopped and divided
2 packages (11-1/2 ounces each) semisweet chocolate chunks, divided

Steps:

  • In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

Nutrition Facts : Calories 318 calories, Fat 16g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

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