Lactose Free 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 in a way that's hard to believe comes from such a short ingredient list. The base is built on mashed russet potato and white rice flour, which gives each bite a light, delicate texture without any dairy in sight. Coconut oil stands in beautifully for butter at every stage, both in the dough and as a finishing brush before baking, so there's no compromise on that golden, slightly rich quality you want in a good cracker. Tapioca starch pulls everything together and helps the edges crisp up just right as they cool on the pan. The whole process is straightforward — boil, mash, mix, roll, and bake — and the result is a snack board-worthy bite that feels far more intentional than anything you'd grab off a store shelf. A pinch of flaky sea salt on top plays perfectly against the vanilla and maple, making these as snackable plain as they are alongside fruit or a dairy-free dip.
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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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