Eggless Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp at the edges, subtly sweet from maple syrup, and warmly fragrant thanks to real vanilla powder. The secret to their satisfying snap is a base of steamed russet potato blended with white rice flour and tapioca starch, which creates a dough that bakes up light and crackery without a single egg in sight. Coconut oil does the binding and browning work here, so there's no need to reach for any egg-based wash or binder. The whole process is straightforward: boil, mash, mix, roll, and bake — and that final rest on the pan is what takes them from soft to genuinely crunchy. A finishing scatter of flaky sea salt plays beautifully against the gentle sweetness, making these feel snack-worthy enough to serve to guests. They're the kind of thing you'll find yourself making on a Sunday afternoon just to have something homemade and a little special on the counter.
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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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