Seedy potato crackers

Seedy potato crackers

By
From
The Potato Cookbook
Makes
80 crackers

These crackers are as wholesome as they are versatile. Have them with a sliver of your favourite cheese, crumble them over a salad for added crunch, or just enjoy on their own.

Ingredients

Quantity Ingredient
3 medium-large floury potatoes, peeled and cut into 2 cm cubes, about 600 grams
1/4 teaspoon salt, for the cooking water
1 teaspoon sea salt
40 grams sesame seeds
45 grams black chia seeds
45 grams linseeds (flax seeds)
25 grams grated parmesan cheese
40 grams potato starch
1 egg yolk
2 teaspoons olive oil

Method

  1. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Put the potato through a ricer or mash until very smooth.
  2. Measure 460 grams of mashed potato into a large mixing bowl or the bowl of a stand mixer. Add the sea salt, sesame seeds, chia seeds, linseeds, parmesan, potato starch, egg yolk and olive oil and mix until thoroughly combined, about 1 minute.
  3. Form the dough into a ball, put in a medium bowl and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.
  4. Preheat the oven to 160°C and line 2 baking trays with baking paper.
  5. Divide the dough into 4 equal portions. Take 1 portion and flatten it between 2 sheets of baking paper with your hands. Still between the baking paper, roll the pastry into a rectangle about 2–3 mm thick, making sure it will fit on your tray. Peel off the top sheet of baking paper and mark the dough into rectangles, about 5 x 2.5 cm, slicing all the way through the dough. Pick up the dough, leaving it on the baking paper, and place on a baking tray. Repeat with another portion of dough, placing it on the second baking tray. Cook the dough in 2 batches, so while the first 2 sheets are cooking you can roll and prepare the next 2 sheets of dough.
  6. Bake for 40–45 minutes or until crisp and browned. Swap and turn the trays every 15 minutes. (If necessary, snap off the outside pieces if they’re cooked before the middle pieces and place them on a wire rack.) Cool on the trays for 10 minutes before transferring to a wire rack until completely cold.
  7. Store in an airtight container for up to 5 days.
Tags:
Potato
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