Low Iodine Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp at the edges, subtly sweet from pure maple syrup, and warmly fragrant thanks to real vanilla powder. The base is built from a boiled russet potato and white rice flour, which gives them a delicate, snappy texture that's hard to believe comes from such a short ingredient list. For anyone navigating a low-iodine protocol, snack options can feel frustratingly limited, especially when most packaged crackers rely on dairy, iodized salt, or additives that are off the table. Here, every ingredient is carefully chosen: coconut oil instead of butter, tapioca starch for a little chew, and sea salt rather than iodized table salt. Rolling the dough thin and pricking each piece before baking is the key to that satisfying crunch, and the coconut oil brush on top helps them turn a beautiful golden at the edges. They firm up even more as they cool, so patience for those last ten minutes is genuinely worth it. Serve them plain, with a light sprinkle of flaky sea salt, or alongside anything you'd normally pair with a simple cracker.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 1–2 tbsp water, as needed
For baking
- 1 tsp coconut oil, for brushing
For serving
- flaky sea salt, for sprinkling (optional)Can be omitted
flaky sea salt
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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