Barley Free Vanilla Potato Rice Cracker Bites
These little crackers are proof that snack time doesn't have to be boring or off-limits. Built on a base of mashed russet potato and white rice flour, they come together into a surprisingly satisfying dough that rolls out beautifully and bakes up golden and crisp at the edges. The vanilla powder and maple syrup give them a subtly sweet, aromatic quality that makes them genuinely interesting — not just a plain cracker you're eating out of necessity. Tapioca starch keeps the texture light and snappy, while coconut oil adds a gentle richness that rounds everything out. Every single ingredient here is naturally free from barley, so there's no need to scrutinize labels or worry about hidden grain derivatives sneaking in. A sprinkle of flaky sea salt on top before baking is the finishing touch that makes sweet and salty fans very happy. They crisp up even more as they cool, so try to resist eating them straight off the pan — though no judgment if you can't wait.
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Learn more →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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