Steps to Make Potato Crackers Made with Joushinko Rice Flour

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato crackers made with joushinko rice flour. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Potato Crackers Made with Joushinko Rice Flour is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Potato Crackers Made with Joushinko Rice Flour is something that I have loved my whole life.

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Recipe of Potato Crackers Made with Joushinko Rice Flour

To get started with this particular recipe, we have to prepare a few components. You can have potato crackers made with joushinko rice flour using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Potato Crackers Made with Joushinko Rice Flour:

1. Get 30 grams Joushinko (or katakuriko or mochiko)
2. Make ready 60 grams Potatoes
3. Take 1/2 tsp Grated garlic (if you like)
4. Prepare 1 tsp Vegetable oil (or any neutral oil)
5. Prepare 2 pinch Salt
6. Make ready 1 as much (to taste) Black pepper
7. Prepare 1/2 tsp Gochujang (if you like)

Add oil if using and mix it in. Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture. Add a teaspoon of water at a time to make a soft dough. There is no need to let the dough set in this version.

Instructions

Instructions to make Potato Crackers Made with Joushinko Rice Flour:

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. Cut to whatever size you prefer with kitchen scissors.
5. Remove any crunchy parts then put the rest back in the microwave. Heat for another 1.5 seconds to 2 minutes while keeping an eye on them.
6. All done! Crispy!
7. This is what the crackers look like with garlic and Gochujang. They are quite spicy and I think pretty close to what you can buy at the store.

Along with the easy spinach pesto, I often serve my homemade rice crackers. This recipe makes this rice flour cracker recipe AND rice chips with only a slight change in how you bake. Rice flour crackers with black sesame seeds. Mixed dry ingredients, add oil and water, make a ball with hands, using rooling pin, roll over silkpad as thin as posible, mark with a knife. Combine potato and wheat flour in a bowl.

As simple as that Recipe of Potato Crackers Made with Joushinko Rice Flour

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