Savory Potato And Rice Crackers Recipes

Steps:

• 1. Mash the potato.
• 2. Add oil if using and mix it in.
• 3. Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
• 4. Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons. Water needed will depend on the moisture content of the potato and flour used.
• 5. Let the dough rest for 5 minutes.
• 6. Place the dough on parchment and press a bit with your hand.
• 7. Dust brown rice flour on top and roll it out with "light" pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
• 8. Cut the rolled out dough using pizza cutter into squares or diamonds.
• 9. Use a fork to prick a few holes in the dough. Place parchment on baking sheet and Bake in preheated 370 degrees F for 15 minutes.
• 10. Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch. Cool and store in airtight container.

Steps:

• Preheat oven to 350°. In a large bowl, combine potato sticks, crackers and pretzels. In a small saucepan, melt butter; stir in remaining ingredients. Drizzle over pretzel mixture; toss to coat. , Spread in a greased 15x10x1-in. baking pan. Bake until crisp and lightly browned, 12-15 minutes, stirring every 4 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Steps:

• Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
• Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
• Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
• Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
• Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
• These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.

Steps:

• Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne together in a large bowl.
• Combine water, olive oil, and sesame oil in another bowl; add to the dry ingredients and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal sections.
• Roll 2 sections into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
• Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
• Repeat steps 4 and 5 with remaining dough.