Parmesan Rice Crackers

Parmesan Rice Crackers

When I first saw Usha's recipe for rice crackers earlier in the week, I immediately bookmarked it. I much prefer savory snacks over sweet, and so biscuits, crackers and scones are a favored treat. This recipe didn't stay bookmarked for long, as it was relatively easy to do and a good way to heat up the cold kitchen.

I made a few minor changes to the recipe including the addition of some Parmesan cheese. If you want a vegan snack, simply replace the cheese with some whole wheat flour. These crispy crackers were every bit as delightful as I imagined. The sesame seeds add a nice crunch and the Parmesan and spice complement the earthy grainy flavor of the cracker. I might also suggest doubling up on the recipe and making a few batches if entertaining, as these will disappear far faster than you would guess!

Parmesan Rice Crackers

Parmesan Rice CrackersParmesan Rice Crackers
Recipe by
Adapted from Veg Inspirations
Published on October 15, 2008

Simple, thin crunchy little rice flour crackers with Parmesan cheese, sesame seeds and a hint of spice — delicious on their own or with cheese or spreads

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Ingredients:
  • 3/4 cup brown rice flour
  • 1/2 cup chickpea flour (besan)
  • 3 tablespoons cornmeal
  • 2 heaping tablespoons finely grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons sesame seeds
  • 5 tablespoons olive oil
  • about 1/2 cup water
Instructions:
  • Preheat an oven to 375° and line a baking sheet with parchment paper.

  • In a large bowl, combine the flours, cornmeal, Parmesan cheese, baking powder, salt, spices, and sesame seeds. Add the olive oil to the dry ingredients and stir with a fork until well combined. Now gradually add the water, kneading in between additions. Aim for a dough that is soft but not too sticky. When you have finished adding the water, knead the dough for another minute or so.

  • Separate the dough into two pieces. Turn one piece out onto a floured board, sprinkle the top with flour, and roll out to a 1/4-inch thickness. Using a round cookie cutter 3 to 4 inches in diameter, cut the dough. Gently transfer the dough to the prepared baking sheet.

  • Gather up the scraps and repeat. Do the same with the other half of the dough.

  • Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack and store in an airtight container if there are any left.

Makes 12 to 15 crackers

Parmesan Rice Crackers

If you like this recipe, you will most certainly enjoy my Whole Wheat Olive Oil Biscuits.

12 comments:

Usha said...

Wow Lisa your crackers are looking far better than mine...loved the addition of parmesan cheese ....I will try adding this the next time...I am so glad you liked it:-)

Johanna said...

your crackers look wonderful - I love all your savoury biscuits, scones and crackers but it is getting to that time of year here when the kitchen needs cooling rather than warming - however will be bookmarking this recipe

Priya said...

Perfect rice crackers...delicious...

Sangeeth said...

they have come out perfect lisa!

Ivy said...

They look perfect.

Kalyn said...

Agreed, this definitely deserves to be bookmarked!

Holler said...

These would be really good with a glass of red wine Lisa! I hope you enjoyed them this way :)

Lisa said...

Of course I enjoyed them with a glass of wine Holler. You know me well :)

Kevin said...

Nice looking crackers. I like the addition of the cheese. :)

Lori said...

I made your crackers and referenced you in my post. THey are totally yummy and we all enjoyed them. Thank you.

Laxmisri said...

Thx for the yummy crackers

Anonymous said...

Mark 5 of my attempt to make rice crackers. Tried many of the Japanese rice crackers with michiko. Tricky tricky, even with a steam oven to steam them in.

These are great. Manythanks. Think I will reduce the besan flour next time, and trust they do not go soft and chewy. Prior to placing in oven, try mixing mirin or rice vinegar and tamari (soy) and brush on, Yummy flavour. Thanks for your help Lisa Yvonne