Rice Crackers

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I have already mentioned in the past how much I like to munch on crunchy snacks so I will not go into it again this time. Suffice to say that my interest in having healthy and crunchy snacks led me from making wheat barley sesame crackers  to making this rice cracker with a detour in between making a couple of wheat crackers that were not worth mentioning.

This one worked out well and was the perfect tea time snack. The only problem with these rice crackers are that they do not last as long as I wish they would  and keep disappearing a little too quickly  :-)

Another view of the crackers

Click here for a printable view of this recipe

Ingredients and method to make Rice crackers

3/4 cup rice flour

1/2 cup chick pea flour (besan) (gram flour)

3 tbsp cornmeal

2 tbsp wheat germ

1/2 tsp baking powder

salt to taste (I used about 1 tsp)

1/2 tsp chilli powder (or according to taste)

3 tbsp brown sesame seeds

5 tbsp extra virgin olive oil

approximately 1/2 cup water

Either some flour for dusting or 2 large ziploc bags 

Preheat oven to 350 deg F

In a large bowl add all the dry ingredients and mix well.

Add olive oil and mix well.

Add water slowly few drops at a time and keep kneading the flour until the dough is soft but not sticky. Knead for another minute or so.

Make 5-6 large lemon sized balls of the dough.

Roll out this dough into as thin a circle as possible ,you can do this in two ways, either the traditional way using flour for dusting or place a ziploc or any other heavy plastic bag on a smooth surface and place one lemon sized ball on it and flatten with hand, place another ziploc on it and then proceed to roll it out as thin as possible.

Line a cookie sheet with either parchment paper or foil and gently place the rolled out dough on this. Remember to remove the ziploc from both sides of the dough.

Use a pizza cutter or knife to score lines horizontally and vertically on the dough.

Bake in the oven for 7 to 12 minutes.

Baking times will vary depending on the thickness of the rolled out dough.

Cool on a wire rack and  break the crackers at the scored lines. Store in an airtight container.

Enjoy with tea /coffee or just as a snack.

This is my entry into the Culinarty Original recipe event being hosted by Lore

Now onto other things, Mahimaa has given me the Rocking Girl Blogger Award, thanks so much Mahimaa.

I would in turn like to pass this award on to 

Pearls of East , Ricki  , AtxVegn,  Alexa  , Ramya  Jaishree  and  Curry Leaf

Related Recipes

Wheat Barley Sesame Crackers