This is actually a relatively clean commercial product that already uses olive oil instead of problematic seed oils. The main improvements are sourcing certified organic versions of all ingredients and replacing cane sugar with coconut sugar for better mineral content and lower glycemic impact.
Based on: MULTI-GRAIN SEA SALT Crunchy Baked Rice Crackers
· Makes approximately 40 servings
· Serving: 15 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial MULTI-GRAIN SEA SALT Crunchy Baked Rice Crackers from CRUNCHMASTER 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 MULTI-GRAIN SEA SALT Crunchy Baked Rice Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
600g (about 4.5 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary base flour that provides structure and the characteristic rice cracker texture
Increases fiber content and adds subtle texture without affecting flavor
Fine sea salt
12g (about 2 teaspoons) · Redmond Real Salt Fine
Enhances all flavors and provides the signature salty taste
Instructions
Step 1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together the brown rice flour (600g), cornmeal (240g), potato starch (120g), and oat fiber (30g) until evenly combined. This dry mixing is crucial - any lumps in the potato starch will create tough spots in the finished crackers.
Step 2. Add the sesame seeds (80g), ground flaxseed (40g), coconut sugar (36g), and sea salt (12g) to the flour mixture. Whisk again for 1-2 minutes to ensure even distribution. The coconut sugar may have small clumps - break these up with your fingers or push through a fine sieve.
Step 3. Create a well in the center of the dry ingredients. Add the olive oil (90ml) and 240ml (1 cup) of room temperature water. Using a wooden spoon or spatula, mix from the center outward until a cohesive dough forms. The dough should hold together when pressed but not be sticky. If too dry, add water 1 tablespoon at a time. If too wet, add brown rice flour 1 tablespoon at a time.
Step 4. Divide the dough into 4 equal portions (about 320g each). Working with one portion at a time, place between two sheets of parchment paper. Using a rolling pin, roll to exactly 3mm thickness (about 1/8 inch) - use a ruler to check. The thickness must be uniform or crackers will bake unevenly. Roll from center outward, rotating the dough 90 degrees every few rolls.
Step 5. Remove the top parchment and use a sharp knife or pizza cutter to score the dough into rectangles approximately 4cm x 3cm (1.5 x 1.25 inches). Don't cut all the way through - just score deeply enough to create breaking lines. Prick each cracker 3-4 times with a fork to prevent puffing during baking.
Step 6. Carefully transfer the parchment with scored dough directly onto prepared baking sheets. Bake for 18-22 minutes, rotating sheets halfway through, until crackers are golden brown and crispy at the edges. They should sound hollow when tapped. Cool completely on baking sheets (about 30 minutes) before breaking along scored lines.
Step 7. Store in an airtight glass container at room temperature for up to 2 weeks. For maximum crispness, place a small packet of food-safe silica gel in the container, or add a few grains of raw rice to absorb moisture. The crackers can be re-crisped in a 300°F oven for 3-5 minutes if they become soft.
Storage
Store in airtight container at room temperature for up to 2 weeks. For extended storage, freeze for up to 3 months. No refrigeration needed.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
High upfront ingredient cost but excellent long-term savings due to bulk purchasing. Most ingredients will make multiple batches, with oat fiber and salt lasting for months of cracker making.