Gluten-Free, Oil-Free, Vegan, Crispy Snacks Everyone Will Love
The next time you accidentally overcook a batch of rice, don’t throw it out. Puree and dehydrate it to make crispy crackers! Cooked, long grain white rice works best because of the stickiness, but you can use any rice for this recipe as long as it purées nicely into a mash. These are versatile because the thinner you spread your purée, the more like chips/crisps these will be. Alternately a thicker spread will give you a more cracker-like thickness.
If you wish to have Rice Crisps like the Japanese, you can take the extra step of frying these crackers in oil as directed below. And because rice brings out the nutty flavor of most seasonings, there are many variations you can try. We have listed some of our favorite variations below as well. Either way you decide to try these yummy treats, you will have family and friends asking for more!
These Crackers are a great way to use your fruit and vegetable powders. See our article on making your own powders here.
2 cups cooked, long grain white rice
1/2 cup dried sweet bell red pepper
1/4 cup dried onion
1 tablespoon lemon juice
1 tablespoon tomato powder
1 teaspoon salt
1/2 teaspoon garlic powder
To make the rice purée: Using and immersion blender or a food processor, purée the hot rice until it is semi-smooth mash (like Cream of Wheat). Add remaining ingredients to the rice, blending thoroughly.
Preheat dehydrator to 145°F/65°C. Note to dehydrate rice safely, this temperature must be maintained. See safety notes in our article Dehydrating Rice Safely to Make “Instant Rice”. Cover dehydrator trays with parchment paper.
Spread the rice purée evenly onto the trays no more than 1/4 inch (0.6cm) thick. Alternately, if you want cracker rounds, you can scoop out teaspoons and drop onto the trays, flattening as you go. The dough is pretty sticky so you can wet your spatula to be able to give the right shape.
Score the rice purée with a pizza cutter or knife into squares for easy removal or just go rustic and break the crisps up by hand when they dry.
Dehydrate at 145°F/65°C for about 5-8 hours or until crispy dry.
Store in an airtight container for most freshness.
Deep Frying for Japanese Rice Crisps
- Heat oil in a deep skillet to 350°F/175°C.
- Using a slotted spoon or tongs, drop in rice crackers one at a time, frying for 1-2 minutes. They will puff as they heat.
- Remove crisps from oil and drain on paper towels.
Plain crackers: Skip the red pepper, tomato powder, garlic powder, and onion.
Spicy Vegetable-Chicken Crackers: Instead of tomato powder, onion, and red peppers, add Mirepoix powder, red pepper flakes, and chicken bouillon.
Tomato Florentine Crackers: Try tomato powder and spinach flakes.
Cheesy Rice Crackers: Instead of tomato powder, onion, and red peppers, add 2 tablespoons of nutritional yeast.
Mexican-Style Crackers: Instead of red pepper use poblano/ancho peppers and instead of lemon juice, use lime. Pulse in a tablespoon of dried cilantro.
Garlic Lovers Crackers: Add roasted garlic to the mix for even more flavor.
Nutty Crackers: Instead of tomato powder, onion, and red peppers, add poppy seeds, sesame seeds, or grated nuts to the Plain Cracker recipe. Note: These will need refrigeration because of the natural oils in these foods.
Herb-Flavored Crackers: Make Plain Crackers and add some fresh herbs like dill or parsley and sage.
Pizza-Flavored Crackers: To a Plain Cracker recipe add 1 teaspoon sugar, 1-1/2 tablespoons dried oregano, 1 tablespoon dried basil, 1 teaspoon dried rosemary, 1-1/2 tablespoons dried onion flakes, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, and 2 tablespoons nutritional yeast.
Fruit-Flavored Sweet Crackers: Make Plain Crackers and add 2 tablespoons of your favorite fruit powder(s). These are great for fruit plates and cream cheese dips!
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