Rice Cracker Recipe (Easy, Crispy & Perfect for Snacking)
Light, crunchy, Japanese-inspired baked rice crackers made with rice flour, soy sauce, and sesame. They’re crisp, golden, and customizable in flavor—perfect for snacking, lunchboxes, and cheese boards.
Ingredients
- 1 1/2 cups white rice flour regular rice flour, not sweet/glutinous; use certified gluten free if needed
- 1/2 cup brown rice flour adds nutty flavor and crunch; or use more white rice flour (2 cups total)
- 2 tablespoons cornstarch or potato starch potato starch = firmer crunch; cornstarch = lighter crunch
- 1/2 teaspoon fine sea salt plus more for sprinkling on top
- 2 teaspoons sugar balances the salt and soy sauce; does not make crackers sweet
- 3 tablespoons neutral oil such as grapeseed, canola, or avocado oil
- 2–3 tablespoons low-sodium soy sauce or tamari use tamari for gluten free; start with 2 tbsp and add more to taste
- 1 teaspoon toasted sesame oil for nutty aroma; optional but recommended
- 1/2 cup hot water plus 1–3 tablespoons more as needed to form a soft dough
- 2–3 tablespoons sesame seeds white, black, or a mix; optional but adds extra crunch
- neutral oil or cooking spray for brushing or spraying the tops before baking
- extra fine sea salt, sesame seeds, or furikake optional toppings for sprinkling before baking
- optional seasonings pinch of garlic powder, onion powder, smoked paprika, chili flakes, or dried herbs to taste
Instructions
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats to prevent sticking and help the crackers crisp evenly.
- In a medium bowl, whisk together the white rice flour, brown rice flour, cornstarch or potato starch, fine sea salt, sugar, and any optional dry seasonings you are using until well combined and free of lumps.1 1/2 cups white rice flour, 1/2 cup brown rice flour, 2 tablespoons cornstarch or potato starch, 1/2 teaspoon fine sea salt, 2 teaspoons sugar, optional seasonings
- Add the neutral oil, soy sauce or tamari, and toasted sesame oil to the dry ingredients. Stir with a fork or spatula until the mixture looks sandy and evenly moistened.3 tablespoons neutral oil, 2–3 tablespoons low-sodium soy sauce or tamari, 1 teaspoon toasted sesame oil
- Pour in 1/2 cup hot water and stir until a soft, slightly tacky dough forms. If the dough is too dry or crumbly, add more hot water 1 tablespoon at a time. If it becomes too wet, sprinkle in a little more rice flour. The dough should feel like pliable playdough and hold together without being sticky.1/2 cup hot water
- Gently fold in the sesame seeds, if using, just until evenly distributed throughout the dough without overworking it.2–3 tablespoons sesame seeds
- Divide the dough into two equal portions. Place one portion between two sheets of parchment paper and roll it out very thin, about 1/16 to 1/8 inch thick, aiming for an even thickness for the crispiest texture. Repeat with the second portion.
- Peel off the top piece of parchment. Use a small round cookie cutter, knife, or pizza cutter to cut the dough into small rounds, squares, or rectangles. Transfer the pieces to the prepared baking sheets, leaving a little space between each cracker. Gather and re-roll scraps once or twice as needed.
- Lightly brush or spray the tops of the crackers with neutral oil or cooking spray. If desired, sprinkle a little extra fine sea salt, sesame seeds, or furikake over the tops for added flavor and texture.neutral oil or cooking spray, extra fine sea salt, sesame seeds, or furikake
- Bake the crackers at 350°F (175°C) for 14–18 minutes, rotating the baking sheets halfway through. The crackers are done when the edges are lightly golden, the surface is dry and firm, and they have a crisp snap when tapped. Begin checking at 12 minutes, especially if your crackers are very thin or small.
- Remove the baking sheets from the oven and let the crackers cool completely on the pans; they will crisp further as they cool. If any crackers in the center are still slightly soft once cooled, return the tray to the oven for 2–3 minutes more, then cool again.
- Serve the rice crackers on their own or with cheese, dips, or tea. Once fully cooled, store in an airtight container at room temperature for up to 7–10 days.
Notes
VARIATIONS:
• Spicy Chili Rice Crackers – Add 1/2–1 teaspoon chili flakes, gochugaru, or cayenne to the dry ingredients.
• Cheesy Savory Crackers – Add 1/4 cup finely grated Parmesan cheese or nutritional yeast to the dough.
• Seaweed & Sesame – Mix 1–2 tablespoons crumbled nori or furikake into the dough or sprinkle on top before baking.
• Garlic & Herb – Add 1/2 teaspoon garlic powder and 1 teaspoon dried herbs (such as oregano or thyme) to the dry mix.
• Lightly Sweet – Increase sugar by 1 tablespoon, omit soy sauce, and lightly brush tops with a thin honey-water mixture before baking.
• Smoky Paprika – Stir 1 teaspoon smoked paprika into the dry ingredients.
STORAGE: Store in an airtight container at room temperature for 7–10 days. For longer storage, freeze in an airtight container or freezer bag for up to 2 months; thaw at room temperature before serving. To re-crisp, bake on a sheet at 300°F (150°C) for 5–7 minutes, then cool completely.
TIPS: Roll the dough very thin for maximum crunch, use parchment when rolling to prevent sticking and tearing, watch outer crackers as they brown faster than the center, and let crackers cool fully before judging crispness. For gluten free crackers, use certified gluten free rice flour and tamari or coconut aminos instead of regular soy sauce.
• Spicy Chili Rice Crackers – Add 1/2–1 teaspoon chili flakes, gochugaru, or cayenne to the dry ingredients.
• Cheesy Savory Crackers – Add 1/4 cup finely grated Parmesan cheese or nutritional yeast to the dough.
• Seaweed & Sesame – Mix 1–2 tablespoons crumbled nori or furikake into the dough or sprinkle on top before baking.
• Garlic & Herb – Add 1/2 teaspoon garlic powder and 1 teaspoon dried herbs (such as oregano or thyme) to the dry mix.
• Lightly Sweet – Increase sugar by 1 tablespoon, omit soy sauce, and lightly brush tops with a thin honey-water mixture before baking.
• Smoky Paprika – Stir 1 teaspoon smoked paprika into the dry ingredients.
STORAGE: Store in an airtight container at room temperature for 7–10 days. For longer storage, freeze in an airtight container or freezer bag for up to 2 months; thaw at room temperature before serving. To re-crisp, bake on a sheet at 300°F (150°C) for 5–7 minutes, then cool completely.
TIPS: Roll the dough very thin for maximum crunch, use parchment when rolling to prevent sticking and tearing, watch outer crackers as they brown faster than the center, and let crackers cool fully before judging crispness. For gluten free crackers, use certified gluten free rice flour and tamari or coconut aminos instead of regular soy sauce.
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