Parmesan Rice Crackers

When I first saw Usha's recipe for rice crackers earlier in the week, I immediately bookmarked it. I much prefer savory snacks over sweet, and so biscuits, crackers and scones are a favored treat. This recipe didn't stay bookmarked for long, as it was relatively easy to do and a good way to heat up the cold kitchen.

I made a few minor changes to the recipe including the addition of some Parmesan cheese. If you want a vegan snack, simply replace the cheese with some whole wheat flour. These crispy crackers were every bit as delightful as I imagined. The sesame seeds add a nice crunch and the Parmesan and spice complement the earthy grainy flavor of the cracker. I might also suggest doubling up on the recipe and making a few batches if entertaining, as these will disappear far faster than you would guess!

Parmesan Rice Crackers

Recipe by Lisa Turner Adapted from Veg Inspirations Published on October 15, 2008 Simple, thin crunchy little rice flour crackers with Parmesan cheese, sesame seeds and a hint of spice — delicious on their own or with cheese or spreads Print this recipe Ingredients: 3/4 cup brown rice flour 1/2 cup chickpea flour (besan) 3 tablespoons cornmeal 2 heaping tablespoons finely grated Parmesan cheese 1/2 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 3 tablespoons sesame seeds 5 tablespoons olive oil about 1/2 cup water Instructions: Preheat an oven to 375° and line a baking sheet with parchment paper. In a large bowl, combine the flours, cornmeal, Parmesan cheese, baking powder, salt, spices, and sesame seeds. Add the olive oil to the dry ingredients and stir with a fork until well combined. Now gradually add the water, kneading in between additions. Aim for a dough that is soft but not too sticky. When you have finished adding the water, knead the dough for another minute or so. Separate the dough into two pieces. Turn one piece out onto a floured board, sprinkle the top with flour, and roll out to a 1/4-inch thickness. Using a round cookie cutter 3 to 4 inches in diameter, cut the dough. Gently transfer the dough to the prepared baking sheet. Gather up the scraps and repeat. Do the same with the other half of the dough. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack and store in an airtight container if there are any left. Makes 12 to 15 crackers

If you like this recipe, you will most certainly enjoy my Whole Wheat Olive Oil Biscuits.