Rice Crackers
Crispy Japanese-style rice crackers — savory or sweet. Snack or appetizer. Use leftover cooked rice for the easiest version.
Prep Time
12 min
Cook Time
20 min
Servings
4
Calories
239 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice Flour1
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Rice Flour1
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
- Garlic3 cloves
Instructions
- 1
Use 3 cups of cooked short-grain rice (slightly sticky). Spread thinly on a parchment-lined baking sheet, pressing into a thin even layer (about ⅛ inch).
- 2
Heat oven to 300°F.
- 3
Bake the rice layer for 60-90 minutes until completely dried and crispy. The exact time depends on thickness.
- 4
Break the dried rice into cracker-sized pieces.
- 5
Heat 2 inches of oil to 375°F. Fry the rice pieces in batches for 30-60 seconds — they puff dramatically.
- 6
Drain on paper towels. While hot, season: savory (salt + sesame seeds + nori powder), sweet (cinnamon-sugar), or spicy (chili powder + salt). Serve as snack or appetizer.
Watch how to make Rice Crackers
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💡 Expert Tips
- 1.Sticky rice. Holds together.
- 2.Thin even layer.
- 3.Long drying time. Must be completely dry to puff.
- 4.Hot oil for puffing.
🔬 Why It Works
Rice crackers succeed with the dry-then-fry technique — dried sticky rice puffs dramatically when hit with hot oil, creating crispy hollow crackers. The seasonings stick while hot. Endlessly variable.
Frequently Asked Questions
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4.1
38 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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