I thought I’d acquainted myself with my “new” oven (it’s new to me… I think the last time it was actually classified as “new” was in 1955) but then I burnt the pants off my nori strips. As I tossed them into the great compost bin in the sky, I thought about how I could use up the rest of the schmear I’d whipped up, since I refuse to waste anything (cracks about burning and tossing the first batch need not apply). So I hit “play” on my iPhone, grooved out to a hodge-podge of music I haven’t listened to in a dog’s age and let my mind wander. I highly recommend dredging through old files every once in a while, because you’ll find yourself drifting back to the last time you listened to a given song as you cook your way through a recipe. Anyway, it hit me – why not use rice papers instead of nori (which I’d run out of)?
Anyway, on to the recipe. This is a quick and nifty recipe for oo-lah-lah crackers. Make sure you double or triple the recipe if you’re making these for a group, because they’ll go like hotcakes.
Whisk together the following ingredients:
- 1/4 cup brown rice syrup
- 1/4 cup canola oil
- pinch of cayenne pepper
- pinch of salt
- 1/2 cup toasted sesame seeds
- 4 nori sheets or rehydrated rice papers
Preheat your oven to 300 degrees F and get a large baking sheet ready with parchment paper. Whisk the rice syrup and oil together in bowl and then add the cayenne pepper and salt. Toast the sesame seeds in a dry pan until fragrant. Run the rice papers under warm water until they’re soft. Cut the nori and/or rice papers into 1-2 inch strips. Use a pastry brush to paint each strip with a thick coat of the syrup mixture. Sprinkle liberally with the toasted sesame seeds.
Place the strips on the parchment-covered baking sheet and bake for 8 minutes. Keep an eye on it to ensure you don’t burn the syrup! Take them out of the oven, let them sit for a sec then flip them and smear the rest of the syrup over them. Sprinkle with the rest of the sesame seeds and toss them back in the oven for another 5-8 minutes. Set them aside for a few minutes to let them crisp up, then either break them into smaller pieces or leave them as is. Serve!