Rice cakes pretending to be popcorn? We like it.
I had to stop eating corn a few years ago due to a food sensitivity, and of all the things I had to give up , popcorn hit me the hardest. I loved making huge bags of popcorn in the microwave at home to demolish on the couch—for the toasty smell and salty fingertips as much as the light-as-air snacking.
I've tried a few different avenues in my effort to re-create that sensation. The best method I’ve found is to break up rice cakes into bite-size pieces, coat them in butter and spices, and bake them in the oven until crunchy and toasty. This sweet and salty version is one of my go-tos; I like using unsalted rice cakes so I can season them myself to taste, but if you can only find salted or lightly salted, use a lighter hand with the salt .
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