These crackers are the perfect, crunchy matzah alternative to enjoy with any meal or snack.
Tired of eating only matzah? Enjoy your dips or fish with some crackers. These have become everyone’s staple. This version came from my sister-in-law Shifra’s mother. Enjoy!
Crackers
Ingredients
- 6 eggs
- 6 flat tablespoons sugar
- 1 teaspoon salt
- 3 cups potato starch
- 1 cup oil
Instructions
- Preheat oven to 350F.In a bowl, combine all ingredients and mix together very well using a fork or a hand blender. Pour onto 3 cookie sheets lined with baking paper and spread evenly. Bake for 4-5 minutes, then remove from oven and slice into cracker shapes (so they separate evenly later). Place back in oven and bake for an additional 20 -25 minutes. Break apart and enjoy.
Can these be frozen
Yes.
We did this with:
spices (garlic,paprika, pepper& salt)
Cinnamon & Sugar
very good but need a bit more salt
This recipe did not work for me at all. The batter came out much more like a dough. I managed to push the dough flat into a baking pan but the finished product was very grainy and crumbly. Tasted like pure potato starch. If I did this again I would use a third of the amount of starch.
What is the est way to store these?
In your tummy! Seriously, I think they’d be good only when they’re pretty fresh, like for the first 24 hours. But I found that I could make 1/3 of the recipe with no problem, so just make what you need. They’re so easy, you can always make more when they run out!
You can freeze them or place them in an airtight container.
We’ve made them 2 days before chag and stored them in airtight containers for all of Pesach and they stayed crunchy and tasty for the full holiday. They ate a staple on erev Pesach and chol hamoed outings.
These are heaven !!!
We just made these and they are great! We made the first tray exactly as written, the second tray with spices sprinkled on top (salt, garlic powder, onion powder, sweet and spicy paprika), and the third tray with a generous amount of garlic powder and onion powder mixed in to make onion-garlic crackers. All highly successful!
Oh, wow, what a revelation. Thanks for helping brighten up a pretty weird Pesach.
It seems like a lot of sugar. Are these sweet? I like the idea of adding spices and making something savory to snack on. Should I reduce the sugar?
Heaven with micned garlic and/or minced onion, or sautéed onion cut small.
Also with cinnamon/sugar for a sweet snack. Can also crumble them on to yogourt for a crunch topping.
Need to be creative when working with limited ingredients.
Here’s another super easy cracker recipe that’s good for pesach, and all year for a grain free option:
1 egg
1 tbsp oil
1 cup almond flour
Mix into a dough, roll thin in between two baking papers, cut into squares but don’t separate yet. Sprinkle with salt, garlic flakes, (sesame seeds during the year), or whatever seasoning you want. Bake for 9 – 10 minutes on a bit lower than 350, watching carefully. When the crackers on the edges start getting golden, remove from oven, cool and snap apart.
I usually double the recipe, rolling out half at a time.
I’m surprised no one wrote about the hack of using silicone mats instead of parchment paper! It’s a one time investment but makes a tremendous difference! The spreading takes almost no effort when you’re not fighting with wrinkly parchment. Also, use an offset spatula and come back to thank me 🙂
Are silicone mats ok to use for Pesach?