Not-Corn
- 1 package plain rice cakes, or 12 rice cakes
- unsalted butter
- olive oil
- sat
- nutritional yeast
- Heat oven to 400u0b0F.
- 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.
- Toast the rice cakes for 5-8 minutes, just until they are heated through and crisp up a little.
- 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.
- 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.
- 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.
rice cakes, unsalted butter, olive oil, nutritional yeast
Taken from food52.com/recipes/12514-not-corn (may not work)