Not-Corn

1. 1

   Heat oven to 400u00b0F.

2. 2

   On a large, rimmed sheet pan, break up the rice cakes into bite-sized pieces and spread them out evenly in a single layer. A lot of it will fall apart into tiny bits, but it'll still be delicious.

3. 3

   Toast the rice cakes for 5-8 minutes, just until they are heated through and crisp up a little.

4. 4

   While the rice cakes are in the oven, melt a few tablespoons or more of butter and/or olive oil. (I usually use about 4 tablespoons total.) Remove the rice cakes from the oven, and while they're still on the sheet, drizzle the butter/olive oil over them.

5. 5

   Season generously with salt and nutritional yeast, and stir well to combine and coat the Not-corn. I find that a flat-sided spatula works well to help scrape up the good parts from the bottom of the tray.

6. 6

   Pour into a big bowl and eat immediately, just like you would the real stuff, licking your fingers every so often and taking big, satisfying swigs of an ice cold soda.

* Per serving · 4 servings · Values may vary.

No additional tips available.