Cashew Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — lightly sweet from a touch of maple syrup and vanilla powder, with just enough salt to keep you reaching for another. The secret to their satisfying snap is a base of cooked russet potato blended with white rice flour and tapioca starch, which creates a naturally crisp bite without any tree nuts in sight. Coconut oil does the heavy lifting for richness, so the texture is tender before baking and beautifully golden once it comes out of the oven. Store-bought crackers can be a minefield when you're navigating tree nut cross-contact, but every ingredient here is straightforward and easy to verify. Rolling the dough thin between two sheets of parchment and pricking each square with a fork are the small steps that make the difference between a puffy disappointment and a properly crispy cracker. A final sprinkle of flaky sea salt before they go in the oven pulls the whole flavor together in the best way. Serve them on their own or with your favorite dip — they disappear fast either way.
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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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