Citric Acid Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising treat — crisp at the edges, subtly sweet from a touch of maple syrup, and warmly fragrant thanks to pure vanilla powder. The base is built from boiled russet potato and white rice flour, which gives them a delicate, light texture that snaps satisfyingly once they've cooled. For anyone navigating a citric acid sensitivity, snack time can feel like a minefield, since so many packaged crackers and flavored bites rely on citric acid as a preservative or flavor enhancer. Every ingredient here — from the tapioca starch to the coconut oil — is chosen with that in mind, so you can munch without second-guessing the label. Rolling the dough thin between parchment sheets is the real key to getting that cracker crunch, and a quick fork-prick before baking keeps them flat and even. A finishing sprinkle of flaky sea salt pulls the whole thing together, balancing the gentle vanilla sweetness in the best possible way. These are the kind of homemade snacks you'll find yourself making on repeat just because they're so easy and genuinely satisfying.
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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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