Potato Crackers Made with Joushinko Rice Flour

Potato Crackers Made with Joushinko Rice Flour

It's easy to whip up this recipe, which doesn't include any wheat flour. These are rice crackers made with potatoes and joushinko rice flour. You too can make this crispy rice flour snack.

Ingredients: 1 tray's worth

Joushinko (or katakuriko or mochiko)
30 g (35 g if with Gochujang)
60 g
Grated garlic (if you like)
about 1/2 tsp
Vegetable oil (or any neutral oil)
1 tsp
about 2 pinches
Black pepper
As much as you like
Gochujang (if you like)
about 1/2 tsp


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.

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!