Rice crackers are so much fun to make and this easy recipe will mean you will make them time and time again! Perfect for lunchboxes, dairy and gluten-free, these easy homemade rice crackers are made with healthy brown rice, seeds and quinoa for an extra nutrition boost. Only 5 ingredients are needed to make these amazing diy rice crackers!
Why you're going to love this recipe
I'm not a stranger to making my own crackers, and these aren't a super difficult recipe. There are few cracker recipes on the blog like these Crunchy 5 Ingredient Cheese Crackers.
Here's why you're going to love these easy homemade rice crackers:
- they taste just like storebought crackers
- quick and easy to make
- makes a big batch of 80 crackers
- freezer friendly
- made with healthy brown rice and quinoa
- packed with seeds for extra fibre
- gluten free and dairy free
- no added salt or sugar
What goes into the recipe
- brown rice- lower GI than white rice, brown rice is a nutritious, gluten-free grain that contains an impressive amount of vitamins, minerals and fibre.
- quinoa- gluten free, this ancient grain has a really yummy nutty flavour that really helps to make these crackers delicious. We love using quinoa and it is super versatile! Use it in 5 ingredient eggy quinoa cups or even in Chicken, quinoa and vegetable hand pies!
- flaxseeds/ linseeds- Linseed, also known as flaxseed, is one of the best sources of omega 3 essential fatty acids, the good fats that have heart-healthy effects. In fact these little seeds contain 50% more omega 3s than fish oil!
- chia seeds- despite being tiny, these little seeds pack a nutritional punch! They’re loaded with fibre protein, and omega 3s. Naturally gluten free, they are also a good source of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2. I also use Chia seeds when making bread, Chia Seed Bread- no bread machine required
- tahini- is a paste made by grinding sesame seeds. I've used unhulled in this recipe, but any type will be fine!
How to make this recipe
- Cook your quinoa and brown rice together- I do mine in the rice cooker- it takes 45 minutes, but it's entirely hands off. (Images 1 and 2)
- Put the rice and quinoa into the bowl of a food processor (whilst still hot!) with the tahini and blitz until a sticky dough is formed. (Image 3 and 4)
- Add the seeds and mix together by hand. (Image 5)
- Knead on baking paper to mix all of the seeds through evenly. (Image 6)
- Roll out with a rolling pin between two sheets of baking paper and cut into rounds. Bake at 180 degrees celsius for 20 minutes. (Image 7 and 8)
Expert Tips and FAQS
These crackers are perfect for the lunchbox and work really well with cut veggies, or even with dips like this carrot tzatziki.
The heat from the cooked grains really helps to make the dough. It makes it all stick together better. When you allow rice to cool, it dried out, but hot it is inherently sticky- which is perfect for making this dough.
An airtight container is your best bet- and on the bench. If you live somewhere humid, the fridge will be better. They will keep for 3-5 days.
Yes! I do! As long as they are kept in a sealed container with no moisture getting in, they will freeze and defrost well. I line the container with parchment paper to make sure they don't stick to each other.
I pop these rice crackers in the lunchbox with cheese and veggie sticks. They also work really well with dips like tzatziki.
You can add paprika into the dough or even some furikake works well to get a seaweed flavour.
Many rice crackers contain artificial flavourings or are high in fat, but not these ones! Knowing what goes into them means you know exactly what ingredients are in your rice crackers.
More cracker recipes
Easy Homemade Rice Crackers
- ¾ cup brown rice
- ¾ cup quinoa
- 3 cups water
- 1 tablespoon tahini
- ½ cup chia seeds
- ¼ cup linseeds
- Preheat your oven to 180 degrees celsius (355F).
- Cook the rice and quinoa together in a rice cooker or on the stove top until the rice is soft. I use 3cups of water for this as that is the best ration for cooking the brown rice. It takes about 40 minutes in my rice cooker.
- Transfer the cooked rice and quinoa to a food processor (whilst hot) along with the tahini and blitz until a thick, sticky dough is formed.
- Stir through the chia and linseed
- Knead on baking paper to ensure even distribution of the seeds.
- Using silicone baking sheets or baking paper, roll out the dough until 3mm thick.
- Cut the size crackers you want (I did small crimpled circles).
- Place on a lined baking tray and bake at 180 degrees celsius (355F) for 25 minutes or until starting to turn golden at the edges. If they slide around on the tray, they are cooked! If any are thicker than 3mm, pop them back in for a few minutes more, monitoring closely.
- Cool on the tray then transfer to an airtight container when completely cool.