Crispy Pumpkin Seed and Herb Rice Crackers

Ingredients

• 2 cups cooked short-grain rice
• 1/3 cup toasted pumpkin seeds, roughly chopped
• 2 scallions, thinly sliced
• 2 tbsp ground flaxseed
• 1 tbsp coconut aminos
• 2 tbsp fresh chives, chopped(optional)
• 1 tbsp avocado oil
• 1/4 tsp salt

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. 2

   Mix cooked rice, pumpkin seeds, scallions, ground flaxseed, coconut aminos, chives, salt, and half the avocado oil in a bowl until it holds together.

3. 3

   Shape into 8 small patties, about 1/2 inch thick, pressing firmly.

4. 4

   Brush with remaining avocado oil and bake 25-30 minutes, flipping halfway, until golden and crisp at the edges.

5. 5

   Cool 5 minutes on the pan so they crisp up further, then serve warm or at room temperature.