Leftover Rice Crackers | Gluten-Free & Light

Instructions

1. Place cooked rice in a blender. Add 1–2 tbsp water and blend until smooth, like a thick batter. Add a few drops of olive oil if needed.
2. Line a baking tray with parchment paper. Spoon and spread rice paste evenly (1.5–2 mm thick). Smooth with a spatula dipped in water.
3. Sprinkle a few sesame or flax seeds for gentle crunch. I have used both.
4. Preheat oven to 170°C (340°F). Bake for 25–30 minutes until dry and crisp but not browned. Reduce heat if edges brown too quickly.
5. Let crackers cool fully to reach maximum crispiness.