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.