Hearty and healthy snack: how to make delicious potato crackers with healthy additives. Potato crackers and brushwood Potato crackers recipe

Zahod Potato crackers

Does your child want to quickly satisfy his hunger? There's nothing better than a cracker. Especially if you made it yourself. It's both satisfying and healthy.

You will need:

• one and a half cups of wheat flour
• two or three large potatoes
• two teaspoons of soda
• teaspoon lemon juice
• half a teaspoon of salt
• three tablespoons butter
• a teaspoon of sugar
• handful of sesame seeds

Bake a few potatoes in the oven. You can entrust this work to older children. Baking time is 45-50 minutes at a temperature of 200 degrees. The “uniform” should be removed from the finished potatoes using a knife.

Make puree with a blender. Children usually love this activity very much. Make sure there are no lumps in the mixture. Save a glass of puree for crackers, and put the rest in the freezer. Next time you need to make crackers, simply defrost the puree.

Melt the butter in a frying pan. Show your child how heat turns a solid object into a liquid.

Combine flour, salt and sugar in a bowl. Then give the children a chemical experiment by dripping lemon juice onto a spoon containing soda. Stir the foamed mass into the flour. Add butter, then mashed potatoes and knead the dough.

Let the children roll a few dough balls. Wrap each bun in wax paper and leave for half an hour.

Roll out the balls very thinly with a rolling pin. Invite the children to choose molds for the future cracker. These can be hearts or animal figures.

Place the figures on a baking sheet and bake in the oven for about 10 minutes at 200-250 degrees. Using two forks, carefully flip the crackers over to the other side and bake for another 5 minutes. Remove the finished cracker from the oven and cool on a kitchen towel. Your homemade potato cracker is ready!

Scrambled eggs in potatoes

Potato pie

Potatoes for dessert?! Breaking stereotypes and baking sweet potato pies with your child.

You will need:

• three small potatoes
• one egg
• cinnamon to taste
• tablespoon sugar
• salt to taste
• two cups breadcrumbs
• vegetable oil to taste

Trust your older child to bake the potatoes in the oven. Younger children can remove the finished potatoes from their “jackets” and mash them with a fork.

Beat the egg with a mixer. Mix beaten egg, cinnamon, sugar, salt, half a cup of breadcrumbs and mashed potatoes in a bowl.

Let the younger children make cakes from the resulting mass and “put on fur coats” for them from crackers.

Add oil to the pan and show your older child how to carefully flip the pies with a spatula. Fry on both sides until golden brown (several minutes). Serve with jam or sour cream.

Bon appetit and have a productive day!

I went on various diets for a long time to lose a few extra pounds. It was a very long and painful process that did not produce any results. I was only tormented by an overwhelming feeling of hunger. This was followed by numerous breakdowns, and everything that I managed to lose, I gained literally in a matter of minutes. But everything changed when I tried to make delicious and healthy potato crackers with various additives. Thanks to them, I managed to lose about five extra pounds. In this article, dear friends, you will learn about my signature recipe.

List of required ingredients

In order to start preparing a healthy snack, we need to decide on the ingredients. So, we will need:

• two cups quinoa flour;
• two cups brown rice flour;
• one large sweet potato;
• two large chicken eggs;
• three large spoons of natural honey;
• a pinch of salt;
• one small spoon of baking soda;
• one fourth of a glass of olive oil (you can also use sunflower oil, but remember that we want to lose weight);
• If you wish, you can add chopped low-calorie nuts.

Cooking sweet potatoes

In order to start making the crackers themselves, we will first need to prepare the sweet potatoes. We peel it. Cut the potatoes into small cubes. Place the cubes in a deep container and fill them with plain tap water.

Now we put the main ingredient in this form in the microwave. The potatoes should sit there for about eight to ten minutes or until the potato pieces are tender. When the time is up, remove the glass container from the microwave and let the cubes cool for thirty minutes.

Once the cubes have cooled, you can dry them using paper kitchen towels. Measure out two cups of cooked, drained sweet potatoes.

Mixing the ingredients

Add one-fourth cup of olive oil, three tablespoons of molasses and two large eggs to a blender. Mix all ingredients in a blender for thirty seconds. Add two cups of sweet potatoes there. Now stir for one minute - no more, no less.

In a large, deep bowl, pour two glasses of brown rice and two glasses of special flour or any other flour in a one-to-one ratio. Add half a teaspoon of salt and one teaspoon of baking soda. Mix all the components properly together. Add sweet potatoes and eggs to the mixture. Stir with a large spoon until the consistency is smooth.

Add another spoonful of special quinoa flour if the dough is too sticky to knead. At this point, add one-third cup of raisins or dried cranberries and/or chopped pecans if desired.

Rolling out the dough

Now sprinkle the remaining flour on a flat surface so that we can roll out the dough and so that it does not stick to the rolling pin.

We divide the resulting layer into two equal parts. Take one half of the dough and place it on a floured surface. Sprinkle a spoonful of quinoa flour on top. Roll out to a thickness of three millimeters or so.

Now cut the cake into squares. To do this, it is better to use a special pizza cutter. Then you need to pierce each square with a fork.

Bake and serve

Place the resulting crackers on a lightly greased baking sheet. Bake in an oven preheated to two hundred degrees for eight minutes. Repeat the entire procedure with the remaining half of the dough. You will make approximately 80 crackers.

We divide their entire quantity into several portions and place each portion in a separate bag. If you are going to store them for more than two days, place them in the freezer.

Each cracker contains about forty calories.

These crackers are high in fiber. Eat two or three cookies for breakfast and you'll be full until lunch. They cook very quickly, are tasty, tender, aromatic and help you lose weight. What else do we need to be happy! By the way, even if you are not on a diet, you can prepare such a delicacy.

Place the crackers on a serving plate and sprinkle with the remaining nuts to make the dish look presentable and ready to serve to your guests.

If you have leftover mashed potatoes from lunch or dinner, you can bake a potato “cracker.”

Ingredients:

• Mashed potatoes 350-450 grams
• Egg 1 piece
• Butter or cream margarine 100g
• Flour 200-300 grams

Cooking method:

Step 1. Prepare mashed potatoes as usual.

Step 2. Add the yolk to the mashed potatoes (you can brush the egg white before baking, if desired).

Step 3. In a separate plate, mix some of the flour and grated butter (or margarine).

Step 4. Grind into crumbs. Spread the resulting mixture into mashed potatoes. If you salted the potatoes well when cooking, then there is no need to add additional salt. Mix well. If the dough sticks too much to your hands, add more flour.

Step 5. Place the finished potato dough in the cold for 1 hour. Cold dough rolls out much easier and sticks less to the table.

Step 6. Remove the dough from the refrigerator. Roll out into a thin layer. Cut into squares (or any other shape).

Step 7 We make holes like a cracker. You can simply prick it with a fork, or use a cocktail straw.

Step 8 Place the cookies on a baking sheet. We pre-lubricate it with oil. Bake at 150-170 degrees until the cracker is browned and dry. Remove from the oven, but do not remove from the baking sheet while it is hot. You can leave it in a hot, turned off oven if this is your last batch of cookies.

Bon appetit!

Potato crackers are a product made from a mixture of mashed potatoes or powdered dried potatoes, starch, salt, food and flavoring additives, molded, gelatinized, cut and dried to a moisture content of 10-12%.

To produce potato crackers, potatoes are washed until contaminants are completely removed, calibrated by size (using mechanical and steam-water-thermal cleaning methods), inspected, peeled and peeled using mechanical, steam or steam-water-thermal methods, manually peeled, cut into circles 10-12 mm thick, washed to remove free starch, sulfitized to prevent darkening in a 0.1% sodium bisulfate solution, inspected, removing defective plates unsuitable for production. Potatoes are boiled until fully cooked using steam at a temperature of 98-100°C for 25-30 minutes. Boiled potatoes are crushed into puree using a mashing machine, grinder or granulator.

The preparation of other components is carried out as follows. Dried potatoes, as well as dry mashed potatoes in the form of granules, flakes or grits, are crushed into potato flour using a hammer crusher or another type of grinding device, sifted through sieves with opening sizes of 0.5-0.8 mm and subjected to magnetic separation.

Powdered components: starch, egg powder, skimmed milk powder, sugar, table salt - are sifted through sieves and subjected to magnetic separation.

Fresh onions and garlic are peeled from the covering parts, the root lobe and damaged areas are removed, washed in cold clean water and crushed to a puree on a grinder with a perforated grid hole diameter of 2-3 mm.

Vanillin is dissolved in hot water to form a 5% solution. Puree fillers are added to the mixer along with mashed potatoes, and powdered fillers are added along with starch.

The components are mixed in a mixer, minced meat mixer, dough mixing machine or other devices until a homogeneous mass is obtained. The duration of mixing is determined experimentally for each type of mixer.

To obtain a mixture of components using mashed potatoes, first load mashed potatoes into the mixer, and then, with continuous stirring, add starch, fillers, and salt in 2-3 additions.

When using potato flour, first load potato flour and water into the mixer and mix for 3-4 minutes, and then add starch and other components in 2-3 additions with continuous stirring.

The resulting mixture of components is molded into bundles with a diameter of 30-35 mm or bundles with a diameter of 2.5-3.5 mm on a syringe machine or molder. Molding can also be carried out on a pasta press under a pressure of 5.5-6.5 MPa through a slot-like matrix with holes measuring 8X0.5 mm.

Molded strands in the form of ribbons with a diameter of 30-35 mm are cut into pieces (sausages) 30-40 cm long, and strands with a diameter of 2.3-3.5 mm are cut into strips 15-20 mm long. The sausages are placed on perforated baking sheets made of non-corrosive metal with semi-cylindrical recesses in the bottom. The baking sheets are placed on shelves and sent for cooking, carried out in an autoclave at a pressure of 0.12-0.15 MPa for 15-20 minutes, followed by short-term cooling with water or cold air. Sausages are cooked until the starch contained in the product is completely gelatinized.

The straws and the formed ribbon are blanched in a continuous steam blancher at a temperature of 95-100°C for 2-5 minutes until the starch is completely gelatinized.

Cooked sausages on baking sheets are transferred to aging (ripening), which is carried out on racks in a special room for at least 16 hours at an air temperature not exceeding 20 ° C and a relative humidity of 80-85% until the sausages acquire a hard consistency suitable for cutting.

The blanched product strip is dried in a continuous convective or convective-radiation dryer at an air temperature of 80-120°C, an air flow speed of up to 2 m/s and an infrared radiant flux density of up to 1 W/cm 2 for 15-30 minutes. After drying, 25-30% moisture remains in the product, it acquires a strong elastic structure suitable for cutting.

Aged (ripened) sausages are removed from the baking sheets and cut on various types of cutting machines into large plates 0.8-1.2 mm thick.

The dried product strip is cut into longitudinal narrow strips, and then into square or rectangular plates. The tapes formed on the press are cut into plates 30-40 mm long.

Drying of the product in the form of round, square or rectangular plates, as well as straws, is carried out on steam conveyor dryers of various types at a temperature of 30-95 ° C, air speed 0.5-1 m/s, duration 0.5-2 hours until humidity 10-12%. The dried semi-finished product is sifted and inspected.

Brushwood is obtained from semi-finished potato crackers. To do this, they are fried in vegetable oil (sunflower, cottonseed or corn) at a temperature of 180-200 °C for 5-6 s. When fried, the semi-finished product increases in volume and acquires a porous structure. After frying, the resulting potato brushwood is cooled on a mesh conveyor, where excess oil simultaneously drains off. The fried brushwood is inspected, removing burnt, overcooked or stuck together particles of the product. Additives (powdered sugar, vanillin, cinnamon, liquid smoke) are added through a dispenser installed above the cooling conveyor. Depending on the additives added, potato brushwood is produced in the following names: potato brushwood with onions, with garlic, sweet for tea, “Amateur”. The shelf life of potato brushwood fried in sunflower oil is no more than 15 days, in cottonseed oil - no more than 30 days from the date of production.