Chicken Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, lightly sweet from maple syrup and vanilla powder, and grounded by a subtle earthiness that comes straight from the mashed russet potato. The combination sounds unexpected, but it works beautifully, producing a thin, snappy bite that feels almost bakery-worthy. Because the dough is built entirely from rice flour, tapioca starch, coconut oil, and a handful of pantry staples, there's no need to scan labels for hidden poultry-derived additives or broths that sometimes sneak into store-bought crackers and snack foods. Rolling the dough between parchment sheets keeps things tidy, and the fork-pricking step is a small but satisfying detail that gives each cracker that classic, dimpled look. A finish of flaky sea salt over the top plays off the vanilla in a way that makes it genuinely hard to stop at just a few. They crisp up even more as they cool, so patience for those final ten minutes on the pan is absolutely worth it.
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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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