Baked Potato Crackers, Light and Savory
A light snack made by kneading steamed potatoes into dough, rolling it thin, and baking it in an oven or pan.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This homemade snack is made by mashing steamed potatoes, kneading them with flour, and baking them until crisp. Because they are baked rather than fried in oil, they are light and let you enjoy the clean, savory flavor of potatoes. Rolling the dough as thin as possible and letting the crackers cool completely makes the texture even crispier.
- Servings
- about 3–4 servings
- Cook time
- 15 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Steamed potato200 g
- Milk30 g (2 tbsp)
- Sugar30 g (2 tbsp)
- Cake flour150 g (1 1/2 cups)
- Baking powder0.5 tsp
- Salt0.5 tsp
- Olive oil30 g (3 tbsp)
- Parsley flakes2 tsp (optional)
- Peel the potato, cut it into cubes, place it in a bowl, cover with plastic wrap, and microwave for 4-5 minutes until cooked through. Mash it finely while it is still hot.
- Combine the cake flour, baking powder, and salt, then sift together twice.
- 200 g of steamed potato is about 2 medium potatoes.
- The recipe uses 2 tbsp of sugar, but if you prefer them sweeter, you can add about 1 tbsp more.
- For a richer savory flavor, you can substitute the olive oil with the same amount of butter, or use grapeseed oil or corn oil instead.
Steps
1. Peel the potato, cut it into cubes, place it in a bowl, cover with plastic wrap, and microwave for 4-5 minutes until cooked through. If the pieces are large, you need to microwave them longer.
Mash it finely while it is still hot. You need 200 g of steamed potato (about 2 medium potatoes).
2. Add the sugar (brown or white) to the steamed potato and mix. Just mix until the sugar dissolves.
The recipe uses 2 tbsp of sugar, but if you prefer them sweeter, you can add about 1 tbsp more.
3. Add the milk and olive oil, and mix evenly.
For a richer savory flavor, you can substitute the olive oil with the same amount of butter, or use grapeseed oil or corn oil instead.
4. Once the milk and oil are in, the dough will become slightly wet and sticky.
5. Add the flour sifted with baking powder and salt, add a suitable amount of parsley flakes, and roughly mix together.
6. Shape it into a round ball with your hands.
7. Place the dough in a plastic bag and let it rest for 30 minutes.
8. Keeping the dough inside the plastic bag, roll it thin with a rolling pin. The thinner it is, the crispier the crackers will be.
Rolling the dough inside the plastic bag prevents sticking, making it easy to roll out.
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9. Once it is rolled out, peel away the top edges of the plastic bag.
10. Cut it into shapes using cookie cutters or slice it to your preferred size with a wavy vegetable cutter.
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11. Poke holes with a straw, then lift them off one by one. They come off easily because of the plastic underneath.
Gently place them one by one onto a baking sheet or frying pan.
12. In the oven, bake at 170 °C for 10-15 minutes.
You need to adjust the time depending on your oven.
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13. When cooking in a frying pan, cook over very low heat.
If heat control is difficult, stack a second burner grate underneath.
Once the bottom is lightly golden, flip and cook until the other side reaches the same color.
14. When cooking the flipped side, the crackers tend to curl up, so press down gently with a spatula as they cook so they brown evenly.
Once fully baked, let them cool completely. That makes the crackers very crispy.
Ppunwife's tips
- Once fully baked, let them cool completely. That makes the crackers very crispy.
- The crackers turn out crispy only when you roll the dough as thin as possible.
- Rolling the dough inside a plastic bag prevents sticking, making it easy to roll out with a rolling pin.
FAQ
Can I cook these in a frying pan instead of an oven?
Yes, cook over the lowest heat until the bottom turns golden, then press gently with a spatula while flipping to cook both sides evenly.
Can I use butter or another oil instead of olive oil?
Replacing it with the same amount of butter adds a rich, savory flavor, and grapeseed oil or corn oil works well too.
Is there a trick to making the crackers crispier?
Roll the dough as thin as possible with a rolling pin before baking, and let the baked crackers cool completely to make them crisp.
What should I do if I want a sweeter taste?
You can adjust the sweetness to your taste by adding about 1 tbsp of sugar to the standard 2 tbsp.
