Idahoan® Potato Crackers

Crackers are almost a food group in my house. With twin teen athletes, these crispy flavorful bites are almost inhaled as soon as they are cool.  

Enjoy making all the flavors. I bring a batch to most potlucks since they stir together so quickly. My daughters adore the Four Cheese flavor as well as the Roasted Garlic. Buttery Homestyle makes a great base for the peanut butter and jelly versions shown in the photo. 


  • 1 packet Idahoan® dehydrated mashed potatoes (any flavor)
  • 1 cup Bob’s Red Mill® Cup for Cup
  • ½ teaspoon baking powder
  • 6 tablespoons butter, grated or cut into tiny cubes
  • 8 tablespoons water



  1. Combine dehydrated potatoes, flour and salt 
  2. Smear the butter into the flour, creating flat flakes. 
  3. Add 6 tablespoons of water, stir well and add the remaining water if needed to create a pliable dough. 
  4. Wrap in plastic wrap, and chill for 1/2 hour or more for flaky texture. 
  5. Preheat oven to 375° F.
  6. Cover two cookie sheets with parchment paper.
  7. Roll out dough to ¼˝ thickness.
  8. Cut crackers into desired shape.
  9. Push the tines of a fork into each cracker 2-3 times. This will prevent the cracker from puffing.
  10. Place each cracker on the parchment covered cookie sheet and bake for 15 minutes or till well browned. 
  11. Let cool completely. Store in an airtight container.


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Yield: 8

Dr. Jean Layton
Food Blogger

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