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
1. Boil the Potatoes
- Cook the Potatoes: Place the potatoes in a pot of salted water and boil them in their skins until they are soft and fully cooked through. This will take about 20-25 minutes, depending on the size of the potatoes. Cooking the potatoes in their skins helps retain their flavor and moisture.
- Drain and Cool: Drain the potatoes and let them cool down until they are easy to handle. Cooling slightly makes peeling easier and prevents the potatoes from becoming too sticky when mashed.
- Peel and Mash: Once cooled, peel off the skins and mash the potatoes in a bowl until smooth. For the smoothest consistency, pass the mashed potatoes through a sieve or a fine mesh strainer. Avoid over-mixing to prevent the mixture from becoming gluey.
2. Prepare the Dough
- Combine Ingredients: Add 1 teaspoon of salt and 1 cup of cornstarch to the mashed potatoes. The cornstarch helps bind the mixture and creates a light, crispy texture when fried.
- Form the Dough: Mix the ingredients together until a thick, non-sticky dough forms. If the dough feels too sticky, add a little more cornstarch, one tablespoon at a time, until it reaches the right consistency.
- Knead and Shape: Lightly flour your work surface and knead the dough briefly. Shape the dough into a roll about 1 inch in diameter.
3. Shape the Crackers
- Divide the Dough: Divide the roll into 8 equal parts. Roll each part into a smaller roll and cut each roll into 12 pieces. Each piece should be roughly the size of a small marble.
- Form Balls: Roll each piece into a ball using your hands. These balls will be pressed into shape to create the crackers.
- Create the Cracker Shape: Lightly oil the rosette of a lemon juicer or any similar ribbed mold. Press each potato ball firmly onto the oiled rosette, pressing hard to form a bowl shape with internal ribs. This step gives the crackers their signature texture and allows them to puff up nicely when fried.
4. Fry the Crackers
- Heat the Oil: Pour a generous amount of vegetable oil into a pot or deep pan. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of dough into it; it should sizzle and float to the surface quickly.
- Fry the Crackers: Carefully add the prepared potato crackers to the hot oil in batches. Fry them for about 2-3 minutes, or until they are puffed and golden brown. Avoid overcrowding the pot, as this will lower the oil temperature and result in uneven frying.
- Drain the Crackers: Use a slotted spoon to remove the fried crackers from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining crackers.
5. Serve
- Season (Optional): While the crackers are still warm, you can toss them gently in a bowl with additional salt to taste. For added flavor, you could also sprinkle them with your favorite spices or herbs, such as paprika, garlic powder, or dried rosemary.
- Serve: Enjoy these crispy potato crackers immediately on their own or with your favorite dipping sauce, such as ketchup, aioli, or a tangy yogurt dip.
Nutritional Information
- Serving Size: 1 cracker (based on 96 crackers)
- Calories: 20 kcal per serving
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
These potato crackers are not only easy to make but also a great way to use up extra potatoes. They are naturally gluten-free, and their crispy, light texture makes them a fun and tasty snack.
Pro Tips:
- Smooth Dough: Ensure the mashed potatoes are as smooth as possible for the best texture. Passing them through a sieve or using a potato ricer can help achieve this.
- Avoid Overcrowding: Fry the crackers in small batches to maintain the oil temperature and ensure even cooking.
- Storage: These crackers are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore crispiness.
With this simple recipe, you can turn humble potatoes into a crispy, irresistible snack that rivals any store-bought chips. Enjoy these easy-to-make potato crackers as a delightful addition to your snack rotation!
