Honey Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crispy at the edges, subtly sweet from maple syrup, and warmly fragrant thanks to real vanilla powder. The base gets its tender-yet-snappy texture from a combination of mashed russet potato, white rice flour, and tapioca starch, which means they're naturally free from wheat and any bee-derived sweetener. Maple syrup does all the sweetening work here, so you get that gentle, cozy note without reaching for anything off the table. Rolling the dough thin between parchment sheets and pricking each square with a fork are the small moves that make the difference between a puffy disappointment and a properly crisp cracker. A light brush of coconut oil before baking gives the tops a gorgeous golden finish, and a pinch of flaky sea salt at the end plays beautifully against the vanilla. They firm up even more as they cool, so resist the urge to eat them straight from the oven — though it will be hard. Serve them on a snack board, pack them in a lunchbox, or just eat them standing at the counter with zero regrets.
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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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