Legume Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet from maple syrup, and lightly fragrant with vanilla in a way that feels almost bakery-special. The base comes together from boiled russet potato and white rice flour, which gives them a delicate, snappy texture without any of the gummy or cardboard qualities that can plague homemade crackers. Tapioca starch helps bind everything smoothly, and coconut oil keeps the dough pliable and adds a faint richness that rounds out the vanilla beautifully. For anyone navigating a legume-free lifestyle, store-bought snack crackers can be a minefield of pea protein, chickpea flour, and lentil starch — this recipe sidesteps all of that with a clean, straightforward ingredient list you can actually read at a glance. Rolling the dough thin between two sheets of parchment is the real trick here: it makes cutting easy and ensures every bite bakes up evenly golden. A finish of flaky sea salt on top creates that sweet-salty contrast that makes it genuinely hard to stop at just a few. They crisp up beautifully as they cool, so give them the full ten minutes on the pan before you dig in — it's worth the wait.
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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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