Potato Salty Crispbread

Name: Potato Salty Crispbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g (the potatoes are peeled and cooked and pressed into a puree) Mashed potatoes; 60g Potato starch; 30g Salad oil; Several pepper; Several salt

by Liu Xiali

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Ingredients

200g (the potatoes are peeled and cooked and pressed into a puree) Mashed Potatoes
60g Potato Starch
30g Salad Oil
Several Pepper
Several Salt

Potato Salty Crispbread

1. After mixing all the above materials, knead into a dough

2. Put the potato dough on the plastic wrap and squash it, then use the rolling dough to roll out a thin rectangular skin of about 3 mm.

3. Cut them into neat small pieces of the same size and place them on a baking tray lined with tin foil or greased paper (because oil will be produced when salad oil is added, so I personally think that greased paper will be better)

4. Preheat the oven to 170 degrees, bake the middle layer for about 20 minutes, and then adjust the temperature to 150 degrees and bake for 5 minutes. Finally, watch the oven not to burn

Tips:
I use boiled potatoes. I think they have a lot of water. After kneading them into a dough, they can’t be cut and easily broken, so I don’t know if they will be better if they are steamed. .