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