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Rice Crackers with Crispy Vegetables Recipe

Written by    Last updated: June 6, 2006

Make your party the talk of the town with our great New Year’s Eve canapé recipes…

Rice crackers with crispy vegetables

Serves 10


  • 10 Japanese rice crackers
  • for the vegetables
  • ¼ small red sweet pepper, finely sliced
  • ¼ small yellow sweet pepper, finely sliced
  • 1 small carrot, finely sliced
  • 3 mange tout, finely sliced
  • Handful of shiso leaves to garnish
  • for the dressing
  • 1 tsp rice wine vinegar
  • a pinch of salt
  • a pinch of sugar
  • 3 drops Tabasco sauce


  1. Mix the sliced vegetables in a bowl with the vinegar, salt, sugar and Tabasco
  2. Spoon the mixture onto the rice crackers and garnish with the shiso leaves.
  3. Serve within 30 minutes.

Garlic potato crisps

Serves 10


  • 570g crisps
  • 150g butter
  • 1 large clove garlic, crushed
  • 2 rounded tbsp chopped parsley
  • salt and freshly ground black pepper


  1. Put the crisps into a shallow ovenproof dish or baking tray.
  2. Melt the butter, add the garlic and cook over a low heat for 30 seconds.
  3. Add plenty of salt and a little pepper.
  4. Cool the crisps, stir in the parsley, stir in the crisps and toss until they are all well coated.
  5. Heat for four minutes in an oven set to 350F°/180C°/Gas 4 and serve.

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