HOMEMADE RICE CRACKERS
Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice
Provided by My Kids Lick The Bowl
Categories Snacks
Time 27m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees Celsius (360 F)
- Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
- Place the rice in a food processor with the olive oil and salt
- Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
- Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
- Place a second piece of baking paper on top of the balls
- Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
- Remove baking paper from the top of the balls
- (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
- Bake until slightly golden and have a crispy texture when snapped
Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 crackers, Sodium 51 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Categories appetizers baking main dish snack
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SESAME CRACKERS - THIN AND CRISPY
Steps:
- In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
- Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
- Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
- Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking.
- Store in airtight containers.
Nutrition Facts : Calories 86 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, Sodium 110 mg, Fiber 1 g, ServingSize 1 serving
EASY HOMEMADE CRACKERS IN 5 MINUTES
Quick and easy homemade crackers in just five minutes? YES, PLEASE! This healthy cracker recipe, made with a variety of herbs and seasonings, comes together in just five minutes of hands-on time.
Provided by Melissa K Norris
Categories Snack
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Farenheit
- Measure out dry ingredients into large mixing bowl. Cut in butter until it looks like pea sized clumps. Add in water and honey, stir until just combined.
- Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.
- Bake for 10 minutes!
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
RICE KRISPIES CHEESE CRISPS RECIPE
These easy cheesy bites are a great appetizer for parties.
Provided by ©Amy Johnson | She Wears Many Hats
Time 42m
Number Of Ingredients 5
Steps:
- Preheat oven to 325-degrees F. Line baking sheets with baking parchment or silicone lined baking mat.
- Combine all ingredients.* Form into small balls, approximately 1-inch in diameter. Placed on lined baking sheets about 1-inch apart. Flatten each ball slightly with a fork that has been dipped in water.
- Bake at 325-degrees F for 12-14 minutes, or until lightly browned.
KETO CRACKERS (2 INGREDIENTS!)
Keto crackers are a low carb and grain free way to enjoy crispy and crunchy crackers! 2 main ingredients and ready in just 10 minutes!
Provided by Arman
Categories Snack
Time 15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
- Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
- Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 3 g, Protein 6 g, Fat 10 g, Sodium 161 mg, Fiber 2 g
CHEESE KRISPIES CRACKERS
This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.
Provided by rangapeach
Categories Cheese
Time 50m
Yield 36 crackers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend butter and cheese in a food processor until creamy.
- Add flour, one cup at a time.
- Add seasonings.
- Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
- Place dough on a floured board and roll out to 1/4 inch thickness.
- Use a plain 2 inch cookie cutter to cut out.
- Place onto cookie sheet and bake at 325°F.
- for 20 minutes.
- For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.
HOMEMADE CRISPY CRACKERS
These are crispy crackers that are not rock hard but crisp. Excellent recipe to create your own mix with your favorite seasonings. Make your regular saltine or combine Italian seasonings, garlic even Monterrey steak seasoning! We really LOVE these, hope you give them a try!
Provided by Janet Scott
Categories Crackers
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 Degrees Combine both flours, baking powder, sift then add shortening in a mixer. Using your dough hook blend (a lot like pie dough)
- 2. Once mixed, add milk and blend well forming a dough.
- 3. Form a long tube and split it into four separate sections.
- 4. Roll one section of the dough into a rectangle. square off the sides with a knife. Using a pizza cutter or pastry roller, roll over the dough not any thicker then 1/8 inch. (can be thinner)
- 5. Cut into desired squares, I used a pastry roller to help mark the dough then cut into equal squares using a pizza roller at first but ended up just doing it by hand.
- 6. After your squares are cut poke holes in them using a wooden skewer (the blunt end). Place on a cookie sheet with parchment paper.
- 7. Coat each square using a pastry brush with olive oil. Sprinkle with kosher salt (desired amount to your liking. Bake for 15 to 20 minutes or until lightly browned. I use a gas oven so this time may be very different for you.
- 8. I made several flavors and the ones we liked best were the Fresh Herb cracker. I chopped Parsley, sage, rosemary and oregano, mixed in one of the dough sections then rolled it out. Coated them with the olive oil and sprinkled with Kosher salt. After they were finished baking I took a Garlic clove and lightly rubbed the bottom side of added flavor!
WHEAT CRISP CRACKERS
This is a ridiculously easy homemade version of those thin, crispy wheat crackers in the yellow box. They go great with beer cheese or any spread, dip, or cheese.
Provided by Lonewolf419
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, salt, and paprika together in a stand mixer fitted with the paddle attachment. Add butter and mix until small crumbs form. Slowly add water and mix until a semi-stiff dough forms. Divide dough in half.
- Roll on a lightly floured surface to a thickness of 1/8 inch; cut into desired shapes and transfer to a baking sheet. Lightly prick each cracker a few times with a fork or toothpick. Sprinkle with additional salt. Repeat with remaining dough.
- Bake in the preheated oven until crispy and lightly bronzed in color, 5 to 7 minutes. Remove from the oven and transfer to a wire rack to cool. Cool and store or serve as desired.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 6.7 g, Cholesterol 6.1 mg, Fat 2.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 64.8 mg, Sugar 1.3 g
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