Crispy Rice Crackers with Nori

Ingredients

• 2 cups Cooked Short-Grain Rice
• 2 sheets Nori Seaweed
• 1 tablespoon Soy Sauce (Gluten-Free Tamari)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 150°C. Line a large baking sheet with parchment paper.
2. 2In a food processor, add the 2 cups of Cooked Short-Grain Rice, the 2 sheets of Nori Seaweed (torn into smaller pieces), the 1 tablespoon of Soy Sauce (Gluten-Free Tamari), the 1 teaspoon of Sesame Oil, and the 1/4 teaspoon of Salt. Process these ingredients until they form a sticky, uniform paste.
3. 3Place the entire rice paste mixture between two fresh sheets of parchment paper. Use a rolling pin to roll the mixture out evenly to a thickness of about 0.3175 cm (0.3 cm).
4. 4Carefully peel off the top sheet of parchment paper. Using a knife or a pizza cutter, cut the rolled rice mixture into small squares, approximately 3.81 cm (3.8 cm) in size. Gently transfer these cut squares to the parchment-lined baking sheet, leaving a small space between each cracker.
5. 5Bake the crackers in the preheated oven for 30 to 40 minutes. After 15-20 minutes, carefully flip each cracker over using a spatula. Continue baking until the crackers are golden brown and feel crispy to the touch.
6. 6Once baked, remove the baking sheet from the oven. Let the crackers cool completely on the baking sheet for at least 20 minutes; this cooling process is essential for them to become fully crispy.

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