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Homemade Rice Cracker with Nori

Before I’m posting this recipe, maybe I’ll have to put up the warning sign. It is a formula that going to condemn you at the bottom of the oven waiting for the most crispy and exotic crackers to come out. Once you try this, there is no turning back, it is seriously addictive!

Savoury rice crackers are very light, thin and as crispy as chips. It is vegetarian, gluten free and the most important part is, it is very easy to make.

I started making rice crackers at home, since I’ve discovered the suspicious amount of MSG in my favourite rice cracker packages. Making rice crackers at home not only help me to avoid MSG and too much sodium but also allow me to play with the flavours in the crispy textures.

This Japanese inspired rice cracker with Nori (seaweed) is very crunchy and flavourful. It makes a good appetizers or snacks and keeps your casual get-together party going. When I was in Thailand, my book club friends demanded me bringing freshly baked rice crackers along every time. They flow smoothly in the party, and they’re also very good with kids.

Coarsely chopped nori added a wonderful flavour and exciting textures to the crispy crackers. It was so subtle and perfect.

Rice Cracker with Nori

Ingredients (make about 30-35 crackers)

1 1/2 cup rice flour

2 tsp baking powder (use gluten free if you want the recipe to be gluten free)

1 cup boiling water

1 tbsp oil

1 tsp sesame oil

1/2 tsp salt or to taste

1/4 cup chopped Nori


  1. Sift flour and baking in the mixing bowl, add salt, and stir well.
  2. Add boiling water and stir to form stiff dough. Let the dough to cool down, add oil and sesame oil, and knead for 3 minutes. Add Nori and knead further for another1 minute.
  3. Divide the dough into 30-35 parts and roll each part into thin sheets.
  4. Bake the rice flour sheets in the preheated oven at 180 degree C for 5 minutes, then increase the heat to 220 degree C and bake further for 3-5 minutes or until golden brown. Remove from the oven, let it cool, and serve.

These crackers were super crispy and crunchy. Yaseen came back from school just in time I pulled the second batch out of the oven. He kept munching on these seaweed crackers like a little caterpillar gobbled on the green leaves. The whole tray of crackers was vanished in no time. He told me to bake this again tomorrow…with sticky, honey and soy glaze.

Have a beautiful day,

59 comments to Homemade Rice Cracker with Nori

  • Love this and adding nori is kinda new …looks fab

  • Lovely snack Tes and great as a finger food.

  • Ann

    Oh – these sound DELICIOUS! I’m allergic to seafood, so I can’t have the nori…but I’d enjoy them either way! Beautiful!

  • RavieNomNoms

    What a great snack huh? I love it

  • Another great one Tes, I have all the ingredients including the nori, I have been wanting to try to make California rolls with them, I will let you know if they turn out, I have never made crackers before.

  • lovely way to use nori my children will love it thank you for sharing Tes

  • Sarah @TheExPatBride

    I swear I thought these were chocolate chip cookies! haha

  • Tes, this is wonderful, thank you! I LOVE these, and never thought to try and make them at home. I will now that I have this fantastic recipe – and they look great!

  • rice crackers are no doubt addictive and too crispy crunchy munhcy kind of…btw where did u get nori in India?

  • MMMMMM I love making homemade crackers! These sound terrific… love that they’re thin and crispy!

  • Liz

    Oh, how beautiful, Tes! I love the rustic look of these crispy wonders!

  • These crackers look beautiful! I could eat all of them!

  • Oh, I can totally see why these crackers are addicting!

  • Oh lovely! What a great snack idea. I must go on the look-out for nori. I have the feeling even the supermarket has it these days. But that may be sheets of nori, for use in sushi? Or am I talking rubbish now? I will check it – it would make a nice snack for my book group meeting this Friday.

  • What a great idea for a snack or appetizer I will try this for sure. I get a lot of requests for gluten free items

  • Both rice flour and nori are things that are completely new to me. I’ll see if I can’t find them and have a go at this recipe. Looks wonderful!

  • Perfect! I have some nori in the pantry that’s been looking for a place to go! The only fear is your warning. We already love rice crackers, so if I started making them, I might not be making anything else! 🙂 These look wonderful and you make the process sound easy. Thanks!

  • mochi

    These didn’t work for me. I kept them in for almost 20 mins and they were still white and pale. When I took them out, they were still soft in the middle and btittle on the edges. What did I do wrong?

    • Tes

      I am sorry to hear that. I’m not sure what went wrong but I guess it might be the type of rice flour you used. Sometimes when I use rice flour from different brand from what I used to it didn’t turn out quite crispy as well. Did you bake further, maybe increase the temperature too?

    • Morita

      I’m getting ready to make these crackers and guessing the temps are given in centigrade, not fahrenheit. That means, for me, I’ll need to start them at 350 and then turn them up to 420.

  • Madonna

    Sounds great! Did you make the honey and soy ones? Do you just brush the honey and soy mix on as it goes in the oven?? ta!

    • Tes

      The honey and soy glaze is added at the end after baking and bake further in fairly low heat for a few minutes. I will show you the recipe in the coming post 🙂

  • christine

    how can leftover rice be used instead of the rice flour?

    • Tes

      Using leftover rice instead of rice flour is pretty tricky as the consistency of the dough will be very different. But I have a recipe which you can use leftover rice to make rice cracker, but it’s a deep fry version. The result is also very addictive. Will update you the recipe later.
      PS. sorry for replying so late. I’m on vacation.

  • Bootlet

    I loved the idea of this recipe and had the brown rice flour in the house. My problem was that the dough (using 1 c boiling water) was too wet to roll.
    I placed it in the fridge for a day but it di not harden enough to roll. Ended up adding more rice flour but I suspect the taste is not the same as the original recipe. It was hard to get it as thin as you have in your photos. Any suggestions-less water perhaps?

    • Tes

      I would recommend, if you used brown rice flour, roast the flour in the warm pan for 5 minutes first. If you already freeze the dough, you shouldn’t add more flour like that because the consistency of the dough wouldn’t be properly mix. Yes, maybe try again with less water.

  • Trent

    I just found this recipe by googling “how to make rice crackers”, and it turned out great, so thanks very much. I didn’t use the Nori, but I did use brown rice flour. I had feared that it would be a little too wet and sticky to roll out properly without sticking, so I used my tortilla pres, lined with a sheet of saran wrap on both sides. It didn’t stick at all, and I ended up with perfectly round, crispy little crackers. Will try the nori next time, and will also experiment with other herbs, seeds and cracked black pepper. Thanks again for sharing your recipe, it was exactly what I was after.

  • Terri

    These sound great & easy to make! I will definitely try them. Do you think I could substitute kale for the nori?

  • Terri

    For the readers that can’t find rice flour at their local grocer…order online! is a good place to shop online, and shipping is only $5, no matter how much you buy 🙂

  • Suzanna Aaring

    add the salt to the hot water instead of the rice flour for more consistent incorporation into dough.

  • barbara

    hi , I found your recipe when looking for a recipe for rice flour crackers, so I have to share with you this funny thing, I thought your name was… so when it said rice crackers with nori , I was like ok cool , I am in the kitchen with nori…. omg when I read further and found out what it was , I was sitting here laughing out loud
    but want to try the recipe when I find some nori in tampa florida
    thanks for the recipe

  • norma

    thanks for this recipe, it sounds great!
    can i use “glutinous” rice flour?

  • Tamara

    These are great but when backing them I didn’t realize you were talking 180 C they were not cooking it was taking forever but then realized I needed to convert to frirenhight

  • Lisa

    I don’t understand these crackers. The recipe calls for waaaaay too much baking soda. That’s all I can taste is baking soda. On top of that, I started to wonder why do you need to have baking soda in a cracker that is not going to rise? I’m not sure why no one else had a problem with the baking soda overwhelming the flavor. I’m going to try these again without the baking soda. I’ll post again when I do.

    • Tes

      Hi Lisa,
      The ingredient in the recipe is baking powder not baking soda. I thought baking powder help the cracker becomes more crispy than without it. I’m not really sure, but it’s been working for me so far. Let me know how the crackers come out from the batch without it 🙂

      • Lisa

        Hi Tess, thanks for responding. I didn’t mean to write baking soda. I used baking powder just as you had in your recipe. I did make a batch with much less baking soda and it tasted better. I didn’t use the nori because I have hashimotos and am not supposed to eat seaweeds. I did add chopped up rosemary and that tasted really good. Mine were plenty crispy. Also, I didn’t change the temp on the oven. Just kept it at the 375 fahrenheit the whole time. When I baked the first batch with the temp increase, they ended up getting a little overcooked.

        Have you ever had the sesmark rice thins? They are so yummy, but too expensive to buy as often as I would like to. That is the result I am hoping to achieve with homemade rice crackers. I have tried at least one other recipe that I found online and yours is the better of the two, minus the excessive quantity of baking soda.

        Another thing I want to say is that it is easier to just roll the dough out on parchment paper and leave it whole on the parchment paper when you put it in the oven. Then when you take it out you can just break it into pieces. That takes a few steps out and makes the process quicker. If you don’t mind that they are inconsistent.

        One thing I keep wondering is how to the people who make the rice crackers that are sold in stores get the rice flour to not be gritty. Does the rice flour you use have a gritty consistency? I have used brown rice flour in the past. I just bought so white sticky rice flour last night to experiment with.

        Well, thanks for the recipe and I hope my critics and comments don’t come off offensive.

        • Tes

          Hi Lisa,
          Thanks for writing to me, and aww your comment is not offensive at all. In fact, I love when someone try the recipe and let me know how it goes; this helps me improve my cooking as well. I really love the tips you share on how to handle the dough. I will definite do that coz working with rice flour is so difficult sometimes.
          I guess many people and I didn’t detect the flavor of baking powder is because the flavor of nori overpowered it. I will try to reduce to quantity of the baking powder and see how it goes.
          I live in India, and there are so many kinds and grades of rice flour. Some are very gritty, but some are very refine. I found the refine ones easy to work with. You have to explore different brands and see what works best in your cooking.
          I tried sesmark rice thins, too… and oh yes, they’re super expensive here as well. I want to try other Japanese Rice crackers which are super crispy and airy at the same time soon, and I think you will love them. They’re super addictive. I will let you know when I post the recipe 🙂

    • Carmen

      I have made them and taste awful and not tasty at all for the work. I was excited making them
      But after tasting them very disappointed. Tastes too much dough.

      • Tes

        Sorry to hear that. Some of the readers have tried to fry it, and that seemed to give them the better results. I’ll try and work on it, and I will let you know if I can improve this recipe 🙂

  • Dung

    I have a question: is rice cracker sponge and expansion?

  • Lois

    I am interested in rice flour cracker recipes that use any type of nut flour, ground nuts or meal, with the rice flour. I enjoy any tree nut, not the “phoney masquerading” peanut! Almond and rice are my favourite – but I can’t find a recipe. 🙂 Thank you so much for your great commentaries.

  • Matthew

    Hi, I am not understanding this recipe. When you mix that much rice flour with that much water, you get a water soupy mixture, not any kind of dough. Are the proportions correct, 1 1/2 cup water and 1 cup water?

    • Tes

      1/2 cup of water and one cup of rice. Yes, it does work for me. When the dough is cool enough to handle, usually it isn’t that soupy. But if you still don’t get the desired result, you can add more flour 🙂

  • Carol Valentine

    Hi Tes, I look forward to trying this recipe. One other bonus of these crackers compared to store-bought: no plastic packaging! Plastic is so environmentally destructive. This is one of the main reasons I went looking for homemade cracker recipes!

  • Please inform me by email can i eat seaweed everyday

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