Category Archives: Appetizers/Snacks

Brown Rice Crackers…make your own, any flavor you like!

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…


Brown Rice Crackers

1 pkg. (12 oz.) Brown Rice Tortillas

olive oil spray


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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Posted by on April 13, 2012 in Appetizers/Snacks


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Kale Chips…Does this really look like Kale?

Okay, I’ll admit it – I find it difficult to take good photographs of food. I like cookbooks with really good pictures and I’m sure they use some strange techniques to get those yummy, ooey-gooey shots. My problem is the time of day and the lighting. Also, I’m usually taking the photo and then eating what was on the plate. I want to eat my dinner when it’s hot, not after it’s cooled down from taking a bunch of shots from every angle.

Photographing meals during the winter is especially hard. By the time we eat dinner, it’s dark out. I would have to have a light tent in my kitchen at all times, just so I could pop the plate into it and get a nice well-lit photo of our delicious meal. Sometimes I bake at a certain time of day just to get the right lighting. Summer is just around the corner and the end-of-day lighting will be much better!

I think my pictures have been okay so far, but I’m always trying to improve them. It’s very helpful to use a digital camera so I can see the results immediately. If anyone has any good ideas about food photography, please write a comment and let me know!

Now, for today’s recipe… Kale Chips! These are simple to make, delicious and quite addictive. Even my husband liked them, and he is not a fan of kale no matter how it’s cooked. They are an easy way to add extra green vegetables to your eating plan. I didn’t list the actual amount of salt to use – you will need to adjust that to your personal preference. (Mostly because I used my salt grinder, so can’t tell you how much I added!)



Kale Chips 

1 bunch of fresh kale, rinsed

2 tablespoons olive oil


Preheat oven to 375 degrees F. Make sure the kale is very dry before using. Remove the ribs from the kale and tear into medium-sized pieces. In a large bowl, toss the kale with the olive oil and a generous pinch of salt. Spread on a large cookie sheet and bake until crisp but still green, about 5 to 10 minutes. Check often so they don’t burn! Cool on a rack. Use as a garnish for soup or for a snack.

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Posted by on March 14, 2012 in Appetizers/Snacks


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