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|
|Recipe by Lisa Turner|
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
If you like this recipe, you will most certainly enjoy my Whole Wheat Olive Oil Biscuits.