When you have potatoes on hand, this simple yet incredibly delicious recipe for potato crackers is perfect for a quick snack or appetizer. Made with just potatoes and cornstarch, these crispy, puffed crackers are sure to satisfy your cravings. Whether served as a snack or a fun side dish, these potato crackers are easy to make and absolutely addictive!
Ingredients:
- Potatoes: 2 medium-sized
- Salt: 1 ¼ teaspoons, divided
- Cornstarch: 1 cup
- Vegetable Oil: As needed for frying
Step-by-Step Instructions:
- Boil the Potatoes
Boil the potatoes in salted water with skins on for 20-25 minutes until fully cooked. Drain and cool. Peel and mash them until smooth, passing them through a sieve for a finer texture. - Prepare the Dough
Mix mashed potatoes with 1 teaspoon of salt and 1 cup of cornstarch until a thick dough forms. Knead lightly, shape into a roll, and divide into 8 parts, rolling each into smaller pieces. - Shape the Crackers
Roll dough pieces into balls and press them onto an oiled mold, forming bowl shapes with ribbed textures. - Fry the Crackers
Heat oil to 350°F (175°C) and fry crackers in batches for 2-3 minutes until golden brown. Drain excess oil on paper towels. - Serve
Optional: Toss crackers in additional salt or seasoning. Serve immediately with your favorite dipping sauce, like ketchup or aioli.
Serving Suggestions:
- Enjoy with a tangy yogurt dip, salsa, or classic ketchup.
- Add a sprinkling of herbs like rosemary or thyme for extra flavor.
Cooking Tips:
- Pass potatoes through a sieve for the smoothest dough.
- Fry in small batches to keep oil temperature consistent and ensure even puffing.
Nutritional Benefits:
- Potatoes provide potassium and vitamin C, while the crackers are naturally gluten-free.
- Low in fat and made with wholesome ingredients, this is a guilt-free snack.
Dietary Information:
- Gluten-Free
- Vegetarian
- No added sugar
Nutritional Facts (Per Cracker):
- Calories: 20 kcal
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total Carbs: 3 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
Storage:
Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for 5 minutes to restore crispiness.
Why You’ll Love This Recipe:
- It’s quick and easy to make with just a few simple ingredients.
- Naturally gluten-free, it’s a versatile snack that everyone can enjoy.
- Crispy and light, these crackers are perfect for pairing with dips or enjoying on their own.
- A great way to use up extra potatoes and create a homemade snack that rivals store-bought chips.
Conclusion:
With this simple recipe, you can turn humble potatoes into crispy, irresistible crackers that will have you reaching for more. Whether you serve them as a snack, appetizer, or side dish, these potato crackers are a delightful addition to your snack rotation. Best of all, they are quick to make, naturally gluten-free, and utterly addictive. Enjoy fresh or store some for later, but be warned—they’ll disappear fast!
10 Frequently Asked Questions:
- Can I bake these potato crackers instead of frying them?
Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through for even crispness. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will work but may result in a slightly different texture. - How do I keep the crackers crispy after frying?
Store them in an airtight container and reheat in the oven to restore crispiness. - Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month and thaw it in the fridge before shaping and frying. - What other seasonings can I use?
Try garlic powder, paprika, or a pinch of cayenne for extra flavor. - Can I make these crackers in an air fryer?
Yes, air fry at 350°F (175°C) for 8-10 minutes, flipping halfway for even cooking. - What’s the best oil for frying?
Vegetable oil or canola oil works well because of its high smoke point. - Can I add cheese to the dough?
Yes, adding finely grated cheese to the dough will create cheesy crackers. - How do I prevent the dough from sticking to the mold?
Lightly oil the mold or press the dough onto parchment paper. - Can I make them without cornstarch?
Cornstarch is essential for the crispy texture, but you can try substituting with potato starch