I rearranged okara stick cookies and made non oil okara pretzel sticks.When you roll out the dough, lay plastic wrap → dough → plastic wrap over the board. It will make your job easier. After cutting the dough with a knife, if you lightly roll each of the sticks, they will have nice shapes. Roll them gently so that they won't break. Thinner sticks cook faster and become crispy. Recipe by Akito mama

I hope you'll try this recipe even if you don't like chickpeas because you can't really taste them, they just bind the whole mixture. The sweetness of the squash or of the sweet potatoes goes well with chili sauce

I made these because someone on a diet told me they've been longing to have a snack with texture and asked me to make something.These okara cookies don't become stale easily even after time passes. I came up with this good idea as I was repeatedly trying to make okara biscotti.To approximate the amount of water...in Step 5 the dough should take a while to clump together (adjust it when you spread it out.)Since I like lightly sweetened snacks, I didn't add any sugar (there's already some in the milk cocoa powder), but if you want to sweeten it up, you can add 1 tablespoon of sugar in Step 2. Recipe by tearstar

One day, I had a lot of leftover kabocha squash skins after making potage and I thought it would be a waste to throw it away. I decided to try making an easy snack with it so I made the kabocha version of sweet potato sticks (kenpi).These sticks are best with thick pieces of skin.When boiling the sugar, add the fried kabocha squash slices as soon as it starts to brown. If you let the sugar heat for too long without the kabocha squash, the light brown candy sauce will turn into burnt caramel, so be careful. Recipe by yaburie

Potato croquette is favorite dish of mine and many Japanese people.What about Kabocha the Japanese Pumpkin?Yes! It is also what I and many Japanese people love!This sweet and beautiful orange color mashed Kabocha cake fried with crunchy Panko crust will absolutely satisfy you.

Because I wanted to eat crispy and slightly hard pretzel sticks that didn't have any oil or egg added.The sticks will burn if they are too thin and will get mushy if too thick, so roll out the dough into about 3mm.(I tried different thickness and shapes and found out that 3mm was the best.)The ends easily burn, so cover the ends with aluminum foil if necessary. For about 30 sticks which are about 9 cm [3.5 in] long. Recipe by Gochitora

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!The key is to properly bake them through to a crisp, then let them completely cool.Their shapes aren't that important, so cut them in any way you like. Recipe by Yukimaru

This is a variation on my recipe for sake lees crunchy snack sticks. They are made with cinnamon and nuts, my favorite ingredients.Be sure to cook through to a crisp.Feel free to add your own choice of nuts or dried fruit (coconut, walnut). Recipe by Yukimaru

I was at my parents home with my children and we bought salad flavored Glico pretzel chips. I happened to look on the back at the ingredients list and "powdered mashed potatoes" was written.I thought, "Wait, can't I simply make these at home??" So I took the ingredients that I had in my kitchen, and although I wasn't able to produce the exact same pretzel sticks, I was able to make a delicious crispy-crunchy hearty version. As of February 15, 2008 more than have commented on this. Thank you so much!When you mash up the potatoes in step one, and when you mix the ingredients in step two, it will cut back on the dishes you will have to wash if you do it in a plastic bag.Compared with carrot pretzel sticks, you can cut these thinly quite easily and they're easy to make. This is most likely due to the starch in the potatoes. When I made carrot pretzel sticks, I couldn't cut them well!! So for this one, I challenged myself to try cutting them thinly and I think it went well. For an easy to make amount.. Recipe by shokolat

This is the second entry in my "Happy Halloween" series.As it is really easy, you can enjoy cooking with your kids.Roll the dough out as thin as you can so they'll be nice and crispy! If you make this snack with your kids, enjoy cutting out shapes such as numbers or letters. For 4 servings. Recipe by Nigahappa

This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku

I always wanted to make Jagariko at home and yesterday I tried it. They came out great!Try all kinds of different flavors by adding grated cheese, consomme powder or Crazy Salt in Step 1. When you start to deep fry the strips, they will stick together. Cook them for a few seconds, then separate with chopsticks. For 23 x 24 cm [9.1 x 9.4 in] sheet of dough. Recipe by Piyori-