Gluten Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet from a touch of maple syrup, and warmly fragrant thanks to real vanilla powder. The base is built from boiled and mashed russet potato combined with white rice flour and tapioca starch, which gives them a satisfying snap without a single grain of wheat in sight. Coconut oil keeps the dough pliable and adds a gentle richness that makes each bite feel more indulgent than you'd expect from such a short ingredient list. Rolling the dough thin between parchment sheets is the key move here — it's low-fuss and produces that delicate, cracker-like texture that's so hard to nail in gluten-free baking. A light brush of coconut oil before baking helps the tops turn golden, and a pinch of flaky sea salt at the end plays beautifully against the vanilla's sweetness. They crisp up even more as they cool, so patience pays off. Serve them on a snack board, pack them in a lunchbox, or honestly just eat them straight off the pan — no one will judge you.
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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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