Brown Rice Tortilla Crackers

1. 1

   Preheat oven to 325F for a convection oven, 350F for a regular oven.

2. 2

   Beat the egg white with 1 tps of water and brush it on both side of the tortillas.

3. 3

   Generously sprinkle herb blend and sea salt. Rub on all sides before tortillas dry.

4. 4

   Cut tortillas in half then into 2 inch strips

5. 5

   Place on parchment paper so pieces do not touch. Bake in convention oven at 325F for 10 min. Open oven to let humidity out and move things around.

6. 6

   Bake further, for 5 min. or until golden brown by adding 2 min. increments.

7. 7

   Let crackers cool out on the warm pan for 5 min. while the rest of the humidity continues to evaporate, for perfect golden crunchy crackers. Serve with tomato basil 'cashew cheese'

* Per serving · 4 servings · Values may vary.

No additional tips available.