Homemade Rice Crackers

If you've ever wondered what to do with hardened, leftover rice, the answer is simple: make these super simple homemade rice crackers! All you need is leftover rice and a few other pantry staples to make these super thin, crispy, and delicious homemade rice crackers.

We're always looking to make snacks at home, and for ways to make use of food that usually gets thrown out, and these crackers check both of those boxes! They're a lot like the thin rice crackers you'd get at the store, but they're even better than store bought since they cost almost nothing to make.

If you want to check out some other crackers from our Better Than Store Bought Series, try these Homemade Rosemary Olive Oil Crackers or our Homemade Cheez-Its.

Step-by-step Instructions

STEP 1: Preheat your oven to 350˚F / 175˚C. To the bowl of your food processor, add the rice, water, oil, salt, and the rice wine vinegar (optional). Let it run for 30 seconds to a minute, then scrape down the sides, and keep processing until your cracker dough starts to form balls that start to swirl around the processor.

You want it to feel like a dough, not a wet paste. If it feels too wet, add more dry rice, and if it feels too crumbly, add more water.

STEP 2: Scrape the dough out of the food processor with a spatula onto an ~11"x16" flexible baking mat. You can also use a piece of parchment paper on top of a cutting board if you don't have a baking mat. Place a piece of plastic wrap that's the same size as the baking mat on top of the dough ball.

Gently roll out the dough into a rectangle that nearly covers the surface of your baking mat. It should be pretty thin, somewhere between ⅛th and 1/16th of an inch.

STEP 3: Cut your crackers into circles using a cookie cutter. Ours is about 2" in diameter. Gently peel the crackers off of the baking mat and move them to a parchment-lined baking sheet. Combine, re-roll, and cut any scraps you have left over.

Sprinkle kosher salt and sesame seeds over the crackers, and bake for 15-18 minutes, until the the crackers are crisp and some of them begin to develop golden brown spots.

Let your crackers cool completely before enjoying!

Helpful Tips

• Depending on how wet your rice is, you'll want to adjust the amount of water you add to the food processor. Rice that's pretty hard and crusty will need a minimum of 2 tablespoons, while rice that's pretty wet might not even need the water at all.
• We definitely recommend using a silicone baking mat, because you can fold it slightly so you can grab the edges of the crackers more easily.
• Make sure you put the plastic wrap down on top of the dough, or else it's going to be difficult to roll it thinly.
• You'll want to put store these crackers in an airtight container so they stay crisp.

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