Chestnut Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet from maple syrup, and warmly fragrant thanks to real vanilla powder. The base is built from boiled and mashed russet potato combined with white rice flour and tapioca starch, which gives each bite a delicate, light crunch that feels almost fancy for something so simple to make. Coconut oil keeps the dough pliable and adds a faint richness that plays beautifully against the flaky sea salt finish. For anyone navigating tree nut concerns, these are a breath of fresh air — every single ingredient is straightforward and easy to verify, with no ambiguous "natural flavors" or shared-facility guesswork to stress over. Rolling the dough thin between two sheets of parchment is the real trick here, and the fork-pricking step ensures you get that satisfying snap rather than a puffy, soft center. They crisp up even more as they cool, so patience for those final ten minutes on the pan is genuinely rewarded. Serve them as-is, pile on a dip, or just eat them straight off the baking sheet — no judgment.
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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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