Healthy Baked Rice Crackers Recipe | No Fry Rice Chips for Kids (Better than Store Bought)

rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective and neutral in flavor.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and provide crunch.

baking powder

🥗Healthier: baking soda + vinegar

Baking soda with vinegar can work as a leavening agent.

Bring 2½ cups of water to a boil in a pot.

Add 1 tsp of salt and 1½ tbsp (25 g) of butter to the boiling water and let the butter melt.

Add 2 cups of rice flour to the pot.

Lower the flame and mix well until the mixture is lump-free.

Cover the pot, switch off the gas, and let the mixture rest for 5 minutes.

Transfer the dough to a silicon mat or baking paper.

Add ½ cup of besan (gram flour), 1½ tsp of chilli flakes, 1 tsp of nigella seeds (Kalonji), 1 tsp of garlic granules/powder, 1 tsp of carom seeds (Ajwain), and ½ tsp of black pepper powder to the dough.

Mix well using the mat until everything combines into a soft dough.

Take a big portion of the dough and flatten it with your hand using baking paper.

Roll the dough thin to about 3-4 mm thick.

Cut the rolled dough using a cookie cutter.

Place the cut crackers on a baking tray lined with a silicone mat or baking paper.

Preheat the oven to 180°C for 10 minutes.

Bake the crackers at 180°C for 30-35 minutes or until crispy.

Store the baked crackers in an airtight container for up to 15 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens