Hot Potato Crackers

Course : Cookies
Serves: 65-70
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1 1/3 cups all purpose flour
2/3 cup potato flour
2 tablespoons dried chives or -- minced
6 tablespoons fresh chives -- minced
1/2 teaspoon salt
2 teaspoons ground black pepper
1/2 cup shortening
1/2 cup water -- approx.
1 teaspoon salt for the tops -- optional
1 teaspoon paprika for the tops -- optional

Preparation / Directions:

Preheat the oven to 350. In the food processor or a large bowl, combine the flours, chives, salt, and pepper. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a thin rectangle 1/16 to 1/8 inch thick. Sprinkle lightly and evenly with a little salt and paprika, if desired, and roll over the dough lightly with the rolling pin With a sharp knife or a cookie cutter, cut into 2 inch squares or other shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown more quickly than others, so keep a careful watch during the last five minutes of baking. Remove to a rack to cool. VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decrease the amount of pepper to taste.


Nutritional Information:

1341 Calories (kcal); 104g Total Fat; (68% calories from fat); 11g Protein; 99g Carbohydrate; 0mg Cholesterol; 1112mg Sodium

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