MSG Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp, lightly sweet, and fragrant with real vanilla in a way that feels almost bakery-special for something you made from scratch at home. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, snappy texture that's hard to believe is this simple. Coconut oil and a touch of maple syrup round out the flavor without any processed additives, so every ingredient on the list is exactly what it says it is — no hidden flavor enhancers, no ambiguous seasonings. For anyone navigating MSG sensitivity, that kind of ingredient transparency is genuinely rare in a snack recipe, and this one delivers it without sacrificing any of the crunch. Rolling the dough thin and pricking each cracker before baking is the move that gets you that satisfying, crisp finish rather than a soft, cakey result. A final brush of coconut oil and a pinch of flaky sea salt on top ties everything together beautifully. Serve them on a cheese board, pack them in a lunchbox, or just eat them warm off the pan — they disappear fast either way.
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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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