Brown Rice Tortilla Crackers

• 3 tortillas Brown Rice
• 1 egg white
• 1 tablespoon herb Blend of your favorite dried, pulverized as a ground herb mix
• 1 teaspoon sea salt
• 1 tablespoon kale chips Grounded, optional

1. Preheat oven to 325F for a convection oven, 350F for a regular oven.
2. Beat the egg white with 1 tps of water and brush it on both side of the tortillas.
3. Generously sprinkle herb blend and sea salt. Rub on all sides before tortillas dry.
4. Cut tortillas in half then into 2 inch strips
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. Bake further, for 5 min. or until golden brown by adding 2 min. increments.
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'

rice, egg, favorite dried, salt, kale chips

Taken from www.yummly.com/recipe/Brown-Rice-Tortilla-Crackers-1637805 (may not work)