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This exceptional, crispy, cracker-like treat is great with liver, egg salad, tuna… you get the idea!
3 eggs
1 and 3/4 cups Gefen Potato Starch
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
In a large bowl combine all ingredients with a fork, mixing until creamy.
Spread batter onto two cookie sheets lined with Gefen Parchment Paper.
Bake at 350 degrees Fahrenheit for 10 minutes. Remove from oven and cut into squares. Return to oven and bake for additional 30 minutes.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
How Would You
Rate this recipe?
This recipe was a hit. Had to make more on Chol Hamoed. I wish there was an easy way (or hack) to spread the batter!
can you double this recipe
Yes, you should be able to.
How would you replace the potato starch in this recipe if you want to make this as a chometzdik version?
Excellent! A five star recipe, easy, explicit instructions.
I. I quadrupled the recipe. I found it difficult to spread such thick batter on baking sheet. I just remembered the fix for that-clipping the paper to the pan. Next time I would like to try sprinkling kosher salt on top and possibly fried onion shoestrings.
Thank you!!!!
It’s a great recipe – everyone loves them, but I only had enough batter to cover 1 cookie sheet, not two.
Our family loves them with sugar and cinnamon on top. Others like it with onion and garlic powder (if you use garlic on Pesach). They’re great for Chol Hamoed trips.
It’s a great recipe – everyone loves them, but I only had enough batter to cover 1 cookie sheet, not two.
Our family loves them with sugar and cinnamon on top. Others like it with onion and garlic powder (if you use garlic on Pesach). They’re