by vvvanessa
View
my 52 recipes »
Photo by vvvanessa
1 package plain rice cakes, or 12 rice cakes Ask a question about this ingredient
unsalted butter Ask a question about this ingredient
olive oil Ask a question about this ingredient
Heat oven to 400ºF.
Ask a question about this stepOn 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.
Ask a question about this stepToast the rice cakes for 5-8 minutes, just until they are heated through and crisp up a little.
Ask a question about this stepWhile 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.
Ask a question about this stepSeason 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.
Ask a question about this stepPour 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.
Ask a question about this step
Merrill is a co-founder of food52.
