Sugar Free Rice Crackers

Ingredients

• 2 cups cooked rice
• 1 Tablespoon olive oil
• Pinch Salt
• 1-2 Tablespoon water
• Toppings (optional)
• 1 TBSP parmesan powder
• 1 tsp paprika

Instructions

1. 1

   --- Instructions ---

2. 2

   Preheat the oven to 180 degrees Celsius (360 F)

3. 3

   Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice

4. 4

   Place the rice in a food processor with the olive oil and salt

5. 5

   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

6. 6

   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

7. 7

   Place a second piece of baking paper on top of the balls

8. 8

   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.

9. 9

   Remove baking paper from the top of the balls

10. 10

    (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour

11. 11

    Bake until slightly golden and have a crispy texture when snapped

12. 12

    --- Notes ---

13. 13

    Cooked rice can be sticky to deal with. Keep your hands and the utensils you are using damp, and the rice won't stick!

14. 14

    For crispy crunchy rice crackers, the trick is to get them nice and thin! I aim for around 1-2mm

15. 15

    All white rice should be fine for making these crackers, I have tested the recipe with very short-grained rice (sushi rice) and long grain rice. I have not been successful with 100% brown rice, but it has worked with a 50:50 mix of brown and white rice

16. 16

    If you are using short-grain rice, be gentle when food processing, I would just pule the mix a few times

17. 17

    Store your crackers in an airtight container, best eaten within 2 days.