These are so easy to make, and use up leftover rice also. My girls loved them and I love that it's all plastic free too!

• 3 cups cooked rice (we used basmati)
• 1 Tblspn coconut oil
• pinch of salt
• 1/2 tspn garlic powder

Place all ingredients into a food processor and pulse until it forms a dough. Make sure the rice is thoroughly blended to get the best crunch.

Pre heat oven to 180°C and line a baking tray with baking paper.

Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray.  Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or glass jar.

Remove top layer of baking paper. At this point you can sprinkle the crackers with a flavour like smoked paprika, BBQ spice, or some herbs. Bake for 18-20 minutes or until slightly golden and crispy. Makes 60 crackers.

Allow to cool on tray, then store in an airtight container in the fridge.  Best eaten within 1-2 days.