Savory Potato and Rice Crackers

alberta smith


I love crackers but not all the salt in the store bought flavored crackers.

★★★★★ 1 vote
35 Min
15 Min


1/4 c
boiled,peeled and mashed potato
1/4 c
brown rice flour
1/4 tsp
1/4 tsp
coarsely ground black pepper
1/2 tsp
cumin seeds
tumeric powder
baking powder
1 tsp
olive oil, extra virgin
2-3 tsp


1Mash the potato.
2Add oil if using and mix it in.
3Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
4Add 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.
5Let the dough rest for 5 minutes.
6Place the dough on parchment and press a bit with your hand.
7Dust 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).
8Cut the rolled out dough using pizza cutter into squares or diamonds.
9Use 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.
10Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

About this Recipe

Course/Dish: Other Appetizers, Crackers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy