Potato Crackers Made with Joushinko Rice Flour – a delicious recipe with Joushinko, Potatoes, garlic, Vegetable oil, Salt, much. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Either boil the potatoes or microwave, then mash (or use leftovers from when you make croquettes or potato salad).
2
Put all the ingredients into a bowl, mix well together with your hands, then form into a lump.
3
Put between two sheets of wax paper and flatten it out with a rolling pin as thin as possible (about a little less than 1 mm).
4
Microwave at 500W for 5 minutes then flip it over and microwave again for 3 minutes.
5
Cut to whatever size you prefer with kitchen scissors.
6
Remove any crunchy parts then put the rest back in the microwave.
7
Heat for another 1.5 seconds to 2 minutes while keeping an eye on them.
8
All done!
9
Crispy!
10
This is what the crackers look like with garlic and Gochujang.
11
They are quite spicy and I think pretty close to what you can buy at the store.
31
kcal
Calories
1
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 30 grams Joushinko (or katakuriko or mochiko), 60 grams Potatoes, 1/2 tsp Grated garlic (if you like), 1 tsp Vegetable oil (or any neutral oil), and more.
Yes, Potato Crackers Made with Joushinko Rice Flour falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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