Seaweed Sesame Rice Crisps (Print Version)
Crispy rice crackers with sesame and seaweed, perfect as flavorful vegan, gluten-free snacks.
# What You'll Need:
→ Rice Base
01 - 1 cup cooked short-grain rice
02 - 1/2 teaspoon salt
03 - 1 tablespoon rice vinegar
→ Flavorings
04 - 2 teaspoons toasted sesame oil
05 - 1 tablespoon white sesame seeds
06 - 1 tablespoon black sesame seeds
07 - 2 sheets nori seaweed, finely shredded
→ Finishing
08 - Cooking spray or neutral oil for brushing
# Steps to Follow:
01 - Set oven to 325°F (160°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cooked rice, salt, and rice vinegar, stirring until evenly seasoned.
03 - Add toasted sesame oil, white sesame seeds, black sesame seeds, and shredded nori to the rice mixture. Stir thoroughly until all components are well distributed.
04 - Spoon heaping teaspoons of mixture onto the prepared sheet. Flatten each portion to approximately 1/8-inch thickness using a wet spoon or fingertips, shaping into uniform disks.
05 - Lightly brush or spray the tops of the disks with neutral oil.
06 - Place in the oven and bake for 25 to 35 minutes, turning halfway through, until crisps are golden and crunchy.
07 - Transfer crisps to a cooling rack and allow to cool completely before serving or storing in an airtight container.
# Additional Tips::
01 -
- Easy to make at home
- Vegan and gluten-free snack option
02 -
- Contains sesame
- Verify nori and labels for full gluten-free assurance
03 -
- Let the crisps bake a few extra minutes for added crunch, watching closely to prevent burning
- Add a pinch of chili flakes for spicy flavor variation