Rice Crackers - Make your own!
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
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.
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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
- Don't let leftover sushi rice go to waste, make crackers from it.
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
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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
Video
Notes
Nutrition
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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.
Don't be afraid if you only have brown rice. I added a little extra water and just resigned myself to have a course dough, but it works! Definitely recommend flattening as much as possible before baking for that extra crisp (I used cooking spray on my top layer of parchment so it wouldn't stick when I smashed).
Thank you!