Emulsifier Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet from maple syrup, and warmly fragrant thanks to real vanilla powder. The base is built from boiled russet potato and white rice flour, which gives them a delicate, light texture that's hard to believe comes from such humble pantry staples. Every single ingredient is clean and straightforward, which means no hidden additives or emulsifying agents that so often sneak into store-bought crackers and packaged snack foods. Coconut oil does the heavy lifting as the fat, keeping the dough pliable and the finished cracker satisfyingly crisp without anything synthetic in sight. Rolling the dough thin and pricking each piece before baking is the key to that satisfying snap, and the optional flaky sea salt on top plays beautifully against the gentle sweetness underneath. They come together with basic equipment and no special skills, making them an easy weekend project that pays off with a snack bowl you'll actually feel good about passing around.
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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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