Add the rice, chilli powder, cheese and salt with the oil to a food processor and blitz until it has formed a sticky dough. Use a little more water if your mixture isn't quite coming together. This is a very sticky dough and you will need wet hands to handle.

Cut a piece of baking paper the size of your baking trays. Roll the mixture into small marble sized balls and place on some baking paper. About a teaspoon for each ball. Leave enough room between your balls to allow for when you flatten.

Take a 2nd sheet of baking paper and place over the top. Use a flat bottomed glass to gently and evenly flatten until just about 1mm thick.

Remove the top baking paper and place in a pre-heated 180 degree oven.

Cook for 15 - 20 minutes until slightly golden and crisp. The finished time will depend on the thinness of your crackers so keep an eye on them whilst they are baking.

Best served same day. Can be stored in an air tight container and freshened in the oven before use.

Will make about 36 crackers. Be careful to cook enough for a cooks share!!