Cinnamon Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet, and fragrant with real vanilla in a way that feels almost fancy for something you rolled out on your kitchen counter. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, light texture that's hard to believe is completely free of wheat or any warming spice blend. For anyone navigating a sensitivity to cinnamon, snack time can get frustrating fast — so many crackers and baked goods lean on mixed spice blends where cinnamon is practically unavoidable. Here, pure vanilla powder does all the flavoring work on its own, so there's nothing hidden in the ingredient list to second-guess. A touch of maple syrup and coconut oil round out the dough beautifully, and a final brush of coconut oil before baking is what gives the tops that golden, slightly glossy finish. They crisp up even more as they cool, so try to resist eating them straight off the pan — though honestly, good luck with that. Serve them plain, sprinkle on a little flaky sea salt, or pair them with your favorite dip for a snack that finally feels like it was made with you in mind.
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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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