These are really easy to make.
Excellent for a snack or with soup or salad.
In a frying pan toast 1/2 cup, (not cooked), of your favourite rice until very light brown. (Careful not to burn, stir continually).
Grind the mix into a coarse or fine powder (in a coffee mill).
Add about 1 Tablespoon of Bull kelp flakes.
Mix with water (enough to make it into a pancake batter consistency).
Pour onto parchment lined cookie sheet. Shake it so it will spread evenly on the cookie sheet.
Cook at 300 to 325 F for about 40 to 60 minutes or until crispy dry.
Cut or break into big pieces. Healthy! Enjoy!
Rice and seaweed together are a classic.
So what better than Seaweed Rice Crackers!