Mochimugi Potato Chips
Crunchy & Chewy Texture for a Satisfying Snack
This recipe was created by students of Harima Fukusaki High School as part of their “Comprehensive Inquiry Time,” exploring the theme: “Can health be improved with potato chips made from mochi barley?”
Ingredients
| Boiled mochimugi (pearled) | 50g |
| potatoes (about 4 medium) | 400–500g |
| potato starch | 20g |
| salt | A pinch of salt (to taste) |
| water | A little water (for soaking the barley) |
Instructions
- Soften the mochimugi in water, then mix the boiled mochimugi, potatoes, potato starch, and salt.
- Spread the mixture thinly with a spoon, shaping it like store-bought potato chips.
- Lightly brush oil on the surface.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes. Flip and bake for another 10 minutes at 180°C (356°F).
- Let it cool.
- Done.
