BHA & BHT Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from pure vanilla powder and a touch of maple syrup, with a satisfying crunch that's hard to believe comes from such a short, clean ingredient list. The base is built on cooked russet potato and white rice flour, which gives each bite a light, crisp texture without any of the preservatives that sneak into so many packaged crackers. BHA and BHT are common in commercial snack foods, often hiding in packaging or oils, so making your own from scratch is one of the most reliable ways to sidestep them entirely. Every ingredient here — from the coconut oil to the tapioca starch — is straightforward and easy to verify at the store. Rolling the dough thin and pricking each square before baking is the key to getting that satisfying snap, and the optional flaky sea salt on top adds just enough savory contrast to the gentle vanilla sweetness. They crisp up beautifully as they cool, so patience for those last ten minutes on the pan is genuinely worth it. Whether you're snacking straight off the sheet or pairing them with a dip, these are the kind of homemade bites that make you wonder why you ever reached for a bag.
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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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