Gut Friendly Vanilla Potato Rice Cracker Bites

These little crackers are a genuinely surprising snack — subtly sweet from a touch of maple syrup, warmly fragrant from real vanilla powder, and satisfyingly crisp once they cool on the pan. The base is built from cooked russet potato and white rice flour, which gives them a tender, light texture without any of the heavier grains or additives that can upset a sensitive digestive system. Tapioca starch helps bind everything together and adds that satisfying snap you want in a cracker, while coconut oil keeps the dough pliable and the finished bite rich without being heavy. Because every ingredient here is simple and whole, you know exactly what you're eating — no hidden fillers, no mystery starches, no label anxiety. Rolling the dough thin between two sheets of parchment is the key move; it makes the whole process low-fuss and ensures even baking across every little square. A sprinkle of flaky sea salt on top before they go into the oven pulls all the flavors together beautifully. These are the kind of crackers you make once and then find yourself making every week.

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