Active Time: 15 MINTotal Time1 HR 45 MIN
Yield: Serves : 6

F&W Best New Chef Matthew Kammerer of Harbor House in Elk, California, folds finely chopped seaweed into a mixture of simple syrup, puffed wild rice, and sesame seeds to make a sweet-and-salty, super-crisp seaweed-laced cracker. Reminiscent of light and crunchy granola bars, they’re great as a snack served with a creamy dip, on a cheese board, or crumbled over roasted sweet potatoes or yogurt.


  • 1 cup cooled cooked wild rice
  • 1 3/4 teaspoons plus a pinch of sea salt, divided
  • 1 cup flax seeds
  • 3/4 cup sesame seeds, toasted
  • 1/2 cup 1-to-1 Simple Syrup
  • 1/3 cup hemp seeds
  • 1/4 ounce dried seaweed (such as nori, wakame, sea palm, or sea lettuce), finely chopped

How to Make It

Step 1    

Preheat oven to 250°F. Line a baking sheet with a silicone mat.

Step 2    

Pour about 2 inches of oil into a medium-size high-sided saucepan, and heat over medium to 350°F. Add rice in batches (oil will splatter), and cook until slightly puffed and crisp, about 10 seconds. Using a fine mesh spider, remove rice, and drain on paper towels.

Step 3    

Season puffed rice with a pinch of salt; let cool slightly. Transfer to a medium bowl. Add flax seeds, sesame seeds, simple syrup, hemp seeds, seaweed, and remaining 1 3/4 teaspoons salt. Stir until well combined, and transfer to prepared baking sheet. Spread mixture in a thin, even layer. Bake in preheated oven until crisp, 1 hour to 1 hour and 30 minutes. Let stand until cool enough to handle, and break into pieces.

Make Ahead

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