Either boil the potatoes or microwave, then mash (or use leftovers from when you make croquettes or potato salad).
Put all the ingredients into a bowl, mix well together with your hands, then form into a lump.
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).
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.
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.
All done! Crispy!
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.
Story Behind this Recipe
This is a sister recipe of "Onion Potato Crackers for a Snack " I decided to make this because it occurred to me that if you can make crackers with wheat flour, you should be able to make it with Joushinki flour too. There is no need to let the dough set in this version. A crispy success. For those with wheat allergies, give this a try!
- If you let the crackers brown a little bit more, they will come out more savory but they are prone to burning so be sure to keep an eye it. - The baking time is less than when using wheat flour. - If the dough doesn't to clump, try adding a little water or more potato.