Hazelnut Free 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 base is built from mashed russet potato and white rice flour, which gives them a delicate, light snap that's hard to believe comes from such humble pantry staples. Coconut oil keeps everything tender during mixing and adds a gentle golden finish when brushed on top before baking. The whole ingredient list is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to navigate here. Rolling the dough thin between parchment sheets is the key move — it's low-fuss and produces that satisfying cracker crunch once they cool on the pan. A pinch of flaky sea salt on top ties the sweet and savory notes together beautifully. Serve them as a snack on their own or alongside a dip, and don't be surprised when they disappear faster than you expected.
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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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