crisp and flavourful; these crunchy rice crackers are the best snack any time of the day! Make this only with rice flour/ combine with gram flour for a gluten free version.

I found ginger rice crackers at the snack aisle of a supermarket. I have eaten them before when I received them as a gift, and so when I found them, grabbed them without a second thought. I usually don't buy these, but there was something about the ginger that intrigued me. I wanted to try making it at home, and finally settled on this recipe.If you have difficulty mixing the dough in Step 1, add in a bit of milk while keeping an eye on it. Use the exact amount of baking powder listed. It will become crispy if you add too much. It will slightly harden, but it's ok. Please adjust the baking time according to your oven. Recipe by miyuki12

I turned the cheese rice crackers that I've been making since I was a kid into a drinking appetizer.Keep an eye on them in the microwave and adjust the heating time as necessary.Use cheese that melts easily for a crispier and crunchier result. Recipe by Mimi

I saw online that the main ingredient in most rice crackers is non-glutinous rice and wheat flour. I figured the starch content could be use to keep hamburger patties together. So I gave it a go.I used soy sauce-flavored rice crackers. Any flavor such as salt or curry would be fine, as long as it's not sweet. For adults, perhaps chili pepper flavored rice crackers would also be interesting. Recipe by Burky

The rice crackers my family brings me from Japan are delicious, but I still want to eat rice crackers in between their visits... We can buy them out here, but they're expensive. I referred to several sites to come up with this. The last microwaving step idea came from the fact that Chinese shrimp crackers can be cooked that way...and it worked.I used generic rice flour which is easier to get overseas, rather than joshinko rice flour. It absorbs water differently from joshinko flour I think.Be sure to do Step 9. Brush the sauce on 2 to 3 times until the crackers are as flavored as you want them to be. Recipe by Mon*chou-chou*

A clam specialty dish from the mid region of Vietnam; known for their spicy and aromatic dishes. This dish can be eaten with rice, rice noodles, rice crackers, or just by itself! The clams I’m using are the pre-cooked and meat only baby clams. You can use any clams meat, just make sure it’s minced Coarsely if they’re big clams. Happy cooking!

Gluten free crackers!

I had an enromous quantity of left over plain rice so I decided that I'd better put it to a good use instead of leaving it plain when the idea of Japanese rice crackers came up to me, but I didn't have the main ingredients, so I made with what I had in hand!

I'm working on increasing the amount of raw food recipes using a dehydrator. I wanted to use a main ingredient other than nuts this time, so I made this version of raw cookies with rice as the key ingredient.The stickiness of the cashew butter and raw honey brings the rice flour together.Enjoy the grainy texture. Recipe by Rimenba-zaremon

I made this for a late night snack after putting my children to bed. I've made this countless of times because there are no dishes to wash up.You could add ichimi spice to the soy sauce and sugar. Recipe by HaradaKiTN

It is a savoury, crunchy, cracker made from rice flour, with peanut sprinkle or anchovy.

These are great for those with allergies.If the cookies are baked for too long, they will become a bit bitter. So I recommend baking them until golden brown as shown in the photo or taking them out of the oven a little earlier!The cookies will be soft when just out of the oven but they will become crispy once they are cooled. Recipe by kkomugi