Good Thins Garden Veggie Rice Snacks contain high oleic safflower oil, a processed seed oil that promotes inflammation. This DIY version uses organic avocado oil instead, plus real dehydrated vegetables and wholesome rice flours. You'll get cleaner ingredients, no artificial flavors, and better nutrition at a lower cost per serving.
Based on: garden veggie rice snacks
· Makes approximately 40 servings
· Serving: 25 pieces (30g)
Why This Recipe is Seed Oil Free
Commercial garden veggie rice snacks from Good Thins often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original garden veggie rice snacks may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
450g (about 3.5 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary base that provides nutty flavor, fiber, and structural integrity for the crisps
Organic white rice flour
150g (about 1.25 cups) · Anthony's Organic White Rice Flour
Lightens texture and helps create the crispy, delicate crunch characteristic of rice crackers
Replaces refined sugar with unprocessed sweetener that balances savory flavors and aids browning
Freeze-dried red bell pepper
8g (about 1 tablespoon, ground) · Harmony House Foods Dried Red Bell Pepper
Contributes sweet pepper flavor and natural red color from vitamin C-rich peppers
Freeze-dried green bell pepper
8g (about 1 tablespoon, ground) · Harmony House Foods Dried Green Bell Pepper
Adds fresh pepper flavor and green color for visual appeal and nutritional variety
Organic paprika
3g (about 1 teaspoon) · Simply Organic Paprika
Provides the 'spice' element with mild pepper flavor and natural red coloring
Instructions
Step 1. Preheat oven to 325°F (163°C) and line two large baking sheets with parchment paper. Grind the freeze-dried corn kernels, red bell pepper, and green bell pepper in a spice grinder until they form a coarse powder - you want some tiny pieces for texture, not complete powder. This takes about 20-30 seconds per batch in the grinder.
Step 2. In a large mixing bowl, whisk together brown rice flour (450g), white rice flour (150g), tapioca starch (60g), and fine sea salt (8g) until evenly combined. The whisking ensures even distribution and prevents clumps of tapioca starch which can create gummy spots.
Step 3. Add all the vegetable powders: pumpkin powder (30g), black bean powder (20g), ground corn (15g), tomato powder (12g), ground red bell pepper (8g), ground green bell pepper (8g), onion powder (6g), garlic powder (4g), coconut sugar (8g), and paprika (3g). Whisk thoroughly for 2-3 minutes - vegetable powders tend to clump and need extra mixing for even color distribution.
Step 4. Create a well in the center of the dry ingredients and pour in the avocado oil (75ml). Using clean hands or a wooden spoon, mix until the oil is evenly distributed and the mixture looks like coarse breadcrumbs. Gradually add 120-140ml (about 0.5-0.6 cups) of room temperature water, starting with 120ml and adding more as needed. The dough should come together but not be sticky - it should hold its shape when pressed but not leave residue on your hands.
Step 5. Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Divide into 4 equal portions. Working with one portion at a time, roll between two sheets of parchment paper to 2-3mm thickness (about as thin as a coin). The thinner you roll, the crispier your crackers will be. Use a pizza wheel or sharp knife to cut into 1-inch squares or rectangles.
Step 6. Transfer the cut crackers to prepared baking sheets, spacing them about 0.5 inches apart - they don't expand much but need air circulation. Bake for 18-22 minutes, rotating the pans halfway through, until edges are golden brown and crackers sound hollow when tapped. They should be completely crispy when cooled - if any are still soft, return to oven for 2-3 minutes.
Step 7. Cool completely on the baking sheets for 15 minutes before transferring to an airtight container. Store in a cool, dry place for up to 2 weeks, or freeze in portions for up to 3 months. Serve 25 pieces (30g) as a snack with hummus, guacamole, or eat plain. The flavor actually improves after 24 hours as the spices meld together.
Storage
Store in an airtight container in a cool, dry place for up to 2 weeks. Can be frozen in portions for up to 3 months. If crackers lose crispness, spread on a baking sheet and heat in a 300°F oven for 3-5 minutes to re-crisp.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.49
Savings65%
Higher upfront ingredient cost is offset by bulk buying - spices and powders last for many batches. Quality organic ingredients cost more initially but provide superior nutrition and no inflammatory seed oils.