Crunchy Mashed Potato Strips 脆脆土豆条

The vegan recipe for Crunchy Mashed Potato Strips:


  • 2 cups mashed potatoes (* steam potatoes until soft, peel and mash)
  • 1 cup rice flour (sieve)
  • 1/2 cup chickpea flour (sieve)
  • 3 tbsp roasted white sesame seeds (grind for 5 seconds)
  • 3 tbsp vegetable shortening
  • 1/3 cup water


  • 1/2 tbsp salt


  1. In a big mixing bowl, combine rice flour, chickpea flour and vegetable shortening.
  2. Add mashed potatoes, roasted white sesame seeds and salt; combine.
  3. Add water and knead the soft dough until smooth.
  4. Heat oil in a deep frying pan over medium heat.
  5. Fit a desired cookie disk to the cookie press.
  6. Fill the press with a portion of dough.
  7. In a spiral motion, slowly squeeze the dough out from 6 inches above the hot oil.
  8. Fry the strips until they float to the surface.
  9. Turn the strips over a couple of times until they turn golden brown.
  10. Remove with a skimmer and place them on the paper towel to cool off.
  11. Repeat step 6 to 10 until the dough is used up.
  12. Serve or store the crunchy mashed potato strips in an airtight container (or containers) for future serving.
  13. Enjoy!