Vanilla Potato Rice Cracker Bites

Total time55 min

Prep time20 min

Cook time25 min

4.6

(10)

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Ingredients

4 servings

For the dough

1 medium russet potato (about 8 oz), peeled and cut into 1-inch chunks
1 cup white rice flour
2 tbsp tapioca starch
2 tbsp coconut oil, melted and cooled
1 tbsp pure maple syrup
1 tsp pure vanilla powder
¼ tsp fine sea salt
1–2 tbsp water, as needed

For baking

1 tsp coconut oil, for brushing

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Place the potato chunks in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potato is completely tender and a fork slides through without resistance, about 12–15 minutes. Drain thoroughly and return the potato to the warm saucepan for 1–2 minutes to steam off any excess moisture.

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