Rice Crackers with Chili Powder
On a recent trip to Trader Joe’s, I bought some brown rice tortillas. I was hoping they would be a nice change for a sandwich/roll-up. When my husband and I tried them later, the tortillas broke apart and the fillings fell out all over our plates. Maybe they would’ve worked better if we’d heated them on the stove or in the microwave, but I don’t like warm bread, personally. So, I had to find another use for them because I don’t like to waste food.
These crackers are pretty simple to make and you can use whatever spices you like best – chili powder, garlic, rosemary, lemon-pepper, cayenne, dill, basil, sesame seed, cinnamon and sugar,…. the list is endless! Let your imagination run free!
Rice Crackers with Rosemary and Garlic
I didn’t do a price comparison ounce for ounce, but they may be cheaper to make yourself than buy the bags of rice crackers at the grocery store. Plus, my husband liked that he could customize them with his favorite flavors! It will also work well with soft, gluten-free, corn tortillas. If they last long enough, they will store well in an airtight container. Our batches were gone by the end of the day!
Write to me and let me know what flavors you like best…
Enjoy!!
Brown Rice Crackers
1 pkg. (12 oz.) Brown Rice Tortillas
olive oil spray
salt
chili powder
dried rosemary
dried garlic powder
Preheat oven to 375 degrees F. Spray a large cookie sheet with olive oil spray. Stack half of the tortillas on top of each other and hand cut them into cracker-sized pieces. Spread evenly on the cookie sheet in a single layer. Spray the tops of the tortilla pieces with olive oil spray. Batch #1: Sprinkle salt and chili powder evenly over the pieces. Bake in oven for 12-14 minutes. Remove and transfer to a plate to cool. Stack the remaining tortillas and cut into pieces. Spread on the cookie sheet and spray with olive oil. Batch #2: Sprinkle salt, rosemary and garlic powder evenly over tortilla pieces. Bake for 12-14 minutes. Remove from oven and transfer to a plate to cool.
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