Gelatin Free Vanilla Potato Rice Cracker Bites

These little crackers are genuinely surprising — crisp, lightly sweet from a touch of maple syrup, and fragrant with real vanilla powder in a way that feels almost dessert-adjacent without tipping over into cookie territory. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, snappy texture that's hard to believe came from such humble pantry staples. Because every single ingredient here is whole and straightforward — coconut oil, tapioca starch, sea salt — there's no need to flip packages over hunting for hidden additives or stabilizers that can sneak into store-bought crackers. The dough rolls out beautifully between two sheets of parchment, making the whole process tidy and approachable even if you don't bake often. A light brush of coconut oil before they go into the oven is what pushes the edges golden and gives them that satisfying crunch once they cool. Finish with a pinch of flaky sea salt and you've got a snack that works equally well on a cheese board or straight off the pan.

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