Scallion Rice Cracker Recipe

I developed a Rice Cracker Recipe using scallions, toasted sesame, and a handful of pantry staples to create a simple, gluten free snack you can make in minutes.

I didn’t plan to fall in love with a Rice Cracker Recipe but here we are. I made these crackers on a whim, cause I wanted something bold and oddly satisfying.

Scallions show up sharp and green, mingling with a bit of toasted sesame oil that makes plain feel complicated in a good way. They snap, they echo, they make you check the bag twice like you hid them from yourself.

It’s not fussy and also not boring, which is rare. If you like Vegan Snacks that actually taste like something new you should try these, I promise you’ll be curious.

Ingredients

• Rice flour: light, gives crisp texture and carbs; low protein, not much fibre, gluten free
• Tapioca starch: adds chew and crisp, mostly carbs, gives bounce and stretch to dough
• Fine salt: enhances flavor and balances sweetness, no real nutrition beyond sodium
• Toasted sesame oil: nutty aroma, adds fat and depth, alittle goes a long way
• Scallions: fresh oniony bite, vitamins and fiber, brightens crackers and keeps them lively
• Sesame seeds: tiny crunch, bit of healthy fats and minerals, nice toasty garnish
• Sugar: small amount balances savory, gives a light sweetness and caramel color

Ingredient Quantities

• 1 cup (120 g) non glutinous rice flour
• 1/4 cup (40 g) tapioca starch
• 1 tsp fine salt
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 3 scallions (green onions), finely chopped, about half a cup
• 3/4 cup (180 ml) warm water
• 2 tbsp neutral oil (vegetable or canola) for frying or brushing
• 1 tbsp toasted white sesame seeds (optional)

How to Make this

1. Put 1 cup (120 g) non glutinous rice flour, 1/4 cup (40 g) tapioca starch, 1 tsp fine salt and 1 tsp sugar in a bowl and whisk to combine.

2. Stir in 1 tbsp toasted sesame oil, then slowly add 3/4 cup (180 ml) warm water while mixing until a soft, slightly sticky dough forms; if it feels too dry add a few teaspoons more water, if too wet dust with a little more rice flour.

3. Fold in the finely chopped scallions, about half a cup, so they are evenly distributed; let the dough rest 10 minutes so the starches hydrate.

4. Divide the dough into 8 equal pieces and flatten each into a small disk with your hands, then place a disk between two sheets of parchment and roll out very thin, almost see through, about 1 to 2 mm thick.

5. Peel off the top parchment and cut the sheet into whatever shapes you like with a knife or pizza cutter; transfer the cut pieces onto a tray, and if using, lightly brush with 2 tbsp neutral oil to help browning and sprinkle with 1 tbsp toasted white sesame seeds.

6. Heat a non stick skillet over medium high heat and add about 1 to 2 teaspoons of neutral oil, swirl to coat; you want the pan hot but not smoking.

7. Cook the crackers in batches so they dont touch, 1 to 2 minutes per side, pressing down lightly with a spatula until they puff a little and get brown spots; flip and do the other side, then transfer to a rack or paper towel to drain.

8. If you prefer baking, place oiled crackers on a parchment lined sheet, bake in a preheated 375 F oven for about 8 to 12 minutes until golden and crisp, flip once halfway through.

9. While still warm brush each cracker lightly with more neutral oil if they look dry, sprinkle any extra sesame seeds, cool completely so they crisp up, then store in an airtight container.

Equipment Needed

1. Medium mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Silicone spatula or wooden spoon
5. Knife and cutting board
6. Rolling pin plus 2 sheets parchment paper for rolling
7. Pizza cutter or sharp knife to cut shapes
8. Non stick skillet and a thin spatula for flipping
9. Baking sheet and cooling rack (if you choose to bake)

FAQ

Scallion Rice Cracker Recipe Substitutions and Variations

• Non glutinous rice flour: use glutinous (sweet) rice flour 1:1 — the crackers come out chewier and a bit stickier, still works fine.
• Tapioca starch: swap for cornstarch or potato starch 1:1; cornstarch gives a very crisp finish, potato starch keeps them light, arrowroot also works but can brown faster.
• Toasted sesame oil: if you don’t have it, use 1 tbsp neutral oil plus 1/2 tsp tahini or 1/2 tsp toasted sesame seeds to copy the nutty flavor, or use light sesame oil but reduce slightly because it’s stronger.
• Scallions (green onions): substitute with chives, thinly sliced shallot, or the tender white/green part of leeks, about the same volume (roughly 1/2 cup chopped).

Pro Tips

1) dough hydration & rest: add the warm water slowly, a teaspoon at a time, till the dough feels soft not sloppy. let it rest at least 10 minutes so the starches absorb the liquid, that makes rolling way easier. if its sticky dust lightly with rice flour, if too dry add a few more teaspoons of water.

2) roll ultra thin and keep pieces uniform: roll between parchment so it wont stick and aim for almost see-through, about 1 to 2 mm. use a cookie cutter or pizza wheel so every piece is the same size, theyll cook evenly and puff better. if the sheet gets gummy chill it for 5 minutes and then continue.

3) cooking temperature and pressing: hot pan but not smoking, 1 to 2 tsp oil per batch is enough. press gently with a spatula as it cooks to encourage a little puff and brown spots, flip once. if they brown too fast lower the heat, if they stay pale turn it up a notch. for baking preheat to 375 F and flip halfway for even color.

4) finishing and storage: brush lightly with oil while still warm so sesame seeds stick and you get extra shine and flavor. cool completely on a rack before packing into an airtight container or theyll go soft. if they do soften later, re-crisp in a 300 F oven for a few minutes and youre good.