Carrageenan Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp at the edges, subtly sweet from maple syrup, and warmly fragrant thanks to real vanilla powder. The base comes together from boiled russet potato and white rice flour, which gives them a delicate, light texture that's hard to believe came out of your own oven. For anyone navigating ingredient labels carefully, the beauty here is that every component is straightforward and whole: coconut oil, tapioca starch, sea salt — nothing that hides behind a vague additive or thickener. Carrageenan has a way of sneaking into packaged snacks and dairy-adjacent products, so making your own crackers from scratch is one of the cleanest ways to sidestep it entirely. Rolling the dough thin between two sheets of parchment and pricking each square with a fork is a small step that pays off big, producing that satisfying snap when you bite in. A sprinkle of flaky sea salt on top plays beautifully against the hint of vanilla and maple, making these feel more like a thoughtful snack than a dietary workaround. Serve them on their own or alongside a dip, and don't be surprised when they disappear faster than you expected.
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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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