Dairy Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp, lightly sweet, and fragrant with real vanilla in a way that feels more like a sophisticated snack than something you made from scratch. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, almost melt-in-your-mouth texture that store-bought rice crackers rarely achieve. Coconut oil stands in for butter throughout, both in the dough and as a finishing brush before baking, so every step stays completely free of dairy without any compromise on richness or flavor. A touch of maple syrup and vanilla powder keeps things subtly sweet, making these just as good alongside a cup of tea as they are on a snack board. Rolling the dough thin and pricking each square with a fork is the key to getting that satisfying crunch, and the edges turn beautifully golden in the oven while the centers firm up as they cool. A final scatter of flaky sea salt pulls the whole thing together — sweet, salty, crispy, and completely plant-based from start to finish.
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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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