Back to School- Rice Cake Open-Faced Sandwiches

What’s your favorite thing about potato chips?


Is it the satisfying crunch you experience with every bite? The greasy residue left on your fingers you can’t wait to lick off? Or even the memories of enjoying a bag of chips with a friend during school lunch as a kid?

For me, it’s most definitely the crunch.

I love biting into a snack and hearing that delightful munch that reminds me of everything salty, unhealthy, and greasy. However, I’m not actually a huge fan of that greasy potato aftertaste that accompanies any handful of chips, or the guilty feeling I get when I think about how nutrient-lacking and high calorie my snack just was.

Luckily, I’ve created the perfect crunch supplement: Rice Cake Open-Faced Sandwiches.


Rice cakes are by far my favorite “crunchy” snack. While they act as the perfect food for idly munching as I scroll through Pinterest, they’re actually extremely low in calories and very clean. In fact, with only two ingredients (whole grain brown rice and salt), these rice cakes are about as clean as you can get!

However, when I return home from school I’m often in the mood for something that will hold me over a bit longer than a rice cake or two. So, pulling of the good ole “Open-Faced Sandwich” idea, I’ve created a couple simple recipes for rice cakes topped with your favorite flavor combos.

Whether you’re in a fresh mood (berries and cream cheese), want something nutty (peanut butter), or are even feeling something decadent (coconut & jam), there is most certainly a rice cake topping for you. And best of all, the toppings are definitely pleasing to the eye.


Why eat chips when you could eat the rainbow!? 😉

Back to School- Rice Cake Open-Faced Sandwiches

Peanut Butter Banana Crunch

  • 1 lightly salted rice cake
  • 1 tbs natural unsalted peanut butter
  • 1/4 banana, sliced
  • raspberry, for garnish

Fresh Berries and Cream Cheese

  • 1 lightly salted rice cake
  • 1 tbs whipped cream cheese
  • 2 strawberries
  • 1 tbs blueberries

Coconut Jammin’

  • 1 lightly salted rice cake
  • 1 tbs jam of choice (I used homemade Apricot Jam)
  • 1/2 tbs granola
  • 1 tsp coconut flakes
  • 1 tbs blueberries

To create each open-faced sandwich, begin by spreading jam, cream cheese, or nut butter over top of rice cake. Top with remaining ingredients. Enjoy!

Nutrition Information (from

Peanut Butter Banana Crunch

Calories: 158

Fat: 8g

Carbs: 18g

Protein: 5g

(Yields 1 serving)


Fresh Berries and Cream Cheese

Calories: 76

Fat: 3g

Carbs: 10g

Protein: 2g

(Yields 1 serving)


Coconut Jammin’

Calories: 119

Fat: 2g

Carbs: 25g

Protein: 2g

(Yields 1 serving)

2 thoughts on “Back to School- Rice Cake Open-Faced Sandwiches

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s