Rice crackers

A great recipe for using leftover cooked rice.

Ingredients

1 ½ cups	Cooked rice, long or short grain, at room temperature (Main)
1 Tbsp	Coconut oil
1 pinch	Salt

Directions

1. Place all the ingredients in a food processor and pulse until a dough is formed.
2. Preheat the oven to 180°C. Line a baking tray with baking paper.
3. Roll tablespoons of the mixture into balls and place on the baking paper-lined tray. Place another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin. The crackers should be very thin.
4. Remove the top layer of baking paper. Bake the crackers for 15 minutes then flip over and bake for a further 10 minutes or until crisp.
5. Cool on the tray. Store in an airtight container in a cool place. Best eaten within 2 days.
6. Great topped with cheese and chutney or savoury spreads.

See more of Jan's rice snack recipes

• Crumbed rice indian pumpkin balls
• Mini sushi