Set oven to 375F (190C).

Add all of the ingredients to a food processor or high-powered blender. Process until it is mostly smooth and sticky, like cookie batter. It’s no problem if some of the grains of rice or bits of cheese are still visible. If the rice is too wet, spread it out on a baking sheet and let it cool to room temperature, or place it in the refrigerator to dry out the surface moisture. If the dough is too sticky, add another tablespoon of arrowroot and process in the blender or food processor. Alternatively, lightly dust a clean surface or parchment paper with arrowroot starch. Scrape the dough onto the surface and knead until it does not stick to your hands. If the dough is still sticky after kneading, chill it in the fridge for 10-15 minutes, then knead again.

Place dough between two sheets of parchment paper. Use a roller or a can to roll it out thin, about the thickness of a nickel, or ⅛ inch thick. Remove the top layer of parchment and cut into squares of your desired shapes. I like to use a pizza cutter. Pro tip: Add any additional toppings you may enjoy, such as salt flakes, sesame seeds, or chili powder.

Bake for 15 – 20 minutes or until golden brown, rotating the pan halfway through to ensure even cooking. Let them rest on the sheet pan to cool completely to get crispy, then break them apart. These will last for 5 – 7 days in an airtight container.