HOMEMADE RICE CRACKERS
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
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
EASY HOMEMADE RICE CRACKERS
Homemade Rice Crackers made with leftover cooked rice.
Provided by Hi, I'm Shanai!
Time 25m
Yield aprox 40 crackers
Number Of Ingredients 3
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.
HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Categories appetizers baking main dish snack
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
HOMEMADE RICE CRACKERS (KAKIMOCHI)
Let's make fresh Kakimochi at home with this Japanese rice cracker recipe. Flavored with salt, soy sauce, or your favorite seasonings, this tasty savory snack will hit the spot!
Provided by Namiko Chen
Categories Snack
Time P7DT20m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 56 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 40 mg, Sugar 13 g, ServingSize 1 serving
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