Black Pepper Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crispy, golden, and lightly sweet with a warm vanilla note that makes them feel almost snack-worthy in a fancy way. The base comes together from boiled russet potato and white rice flour, which gives each bite a satisfying crunch without any of the usual spice blends that sneak black pepper into store-bought crackers. That's the real win here: so many packaged crackers and even homemade recipes lean on pepper as a default seasoning, but this one skips it entirely without sacrificing any depth. Coconut oil and a touch of maple syrup round out the flavor in the most subtle, pleasant way. Rolling the dough thin between parchment sheets is the key move — it keeps everything even and makes cutting into neat little squares genuinely easy. A light brush of coconut oil before baking gets the edges beautifully golden, and that optional flaky sea salt on top adds just enough contrast to the vanilla sweetness. Let them cool on the pan and they'll crisp up perfectly, ready to snack on straight or pair with your favorite dip.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!