My kids love rice crackers, (I think most kids do) today I'm going to show you how to make homemade rice crackers from leftover rice!
Why This Recipe Works
- It's so easy to turn leftover rice into a fun snack!
- Because they are homemade you are in control, you control the salt, the flavourings and there are no preservatives needed!
- Rice crackers are the perfect vehicle for nutritious toppings! (hummus, avocado, nut butter, salmon, tuna)
The ingredients you will need
Cooked rice, olive oil and a pinch of salt is all! If you want to add some additional flavourings then a little parmesan or paprika are options
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients to me for recipe creation and testing. I used rice, paprika, and olive oil from their range in this recipe.
Step by step instructions
- 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 (photo 1.)
- Add olive oil and salt (photo 2.)
- Blitz in the food processor until it comes together like a dough, you may need to add a little water. Add this 1 tablespoon at a time (photo 3, 4.)
- Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray (photo 5.) 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. (photo 6.)
- Remove baking paper from the top of the balls
- (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour (photo 7.)
- Bake until slightly golden and have a crispy texture when snapped (photo 8.)
Are Rice Crackers Ok For Babies?
Ingredient wise these homemade rice crackers are fine for babies, however, texture-wise they will not be suitable for the very young. I would not suggest these are baby rice crackers as they are very crunchy and snap into pieces which could be a choking risk for babies without teeth. They were fine for my 3, 4 and 5-year-old though.
I must say that one of my children, my child who has a sweeter tooth would perhaps be more excited about these rice wafers if I called them rice biscuits! It did get me to thinking that I should attempt to make these rice snacks with sweeter spices and flavourings such as cinnamon and vanilla to see if I could win over my middle daughter.
If you are looking for other easy cracker recipes or healthy baking ideas for kids I have a few others on my site.
More Cracker Recipes
My Chickpea and Oat crackers are really popular and very tasty for kids or adults,
I also have a great collection of kid-friendly cracker recipes you might want to check out. If you are looking for a healthy snacks baking recipes for kids then I have an entire section on my website
Top Tips
Here is how you can make homemade rice crackers perfectly every time!
- Cooked rice can be sticky to deal with. Keep your hands and the utensils you are using damp, and the rice won't stick!
- For crispy crunchy rice crackers, the trick is to get them nice and thin! I aim for around 1-2mm
FAQs
You can use any type of rice to make rice crackers. Short grained rice form a dough more easily. Longer grain rice need a little more blitzing in the food processor and may need a little extra water added to form the dough.
I have not had success with using 100% brown rice. But I have found a 50:50 mix of brown rice and white rice is successful.
Once cool store in an airtight container. I find they are best eaten in 1-2 days of making them
Homemade Rice Crackers
Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice
Ingredients
- 2 cups cooked rice
- 1 Tablespoon olive oil
- Pinch Salt
- 1-2 Tablespoon water
Toppings (optional)
- 1 tablespoon parmesan powder
- 1 teaspoon paprika
Instructions
- 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
Notes
Nutrition Information:
Yield: 15 Serving Size: 2 crackersAmount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 51mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 0g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing
Helen says
Great recipe, I made these with my students in our cooking class as a healthy snack when investigating food groups. They chose different flavors to use in their crackers including cinnamon, cheese, salt, sugar or chocolate.