Nutmeg Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp at the edges, subtly sweet from pure vanilla powder and a touch of maple syrup, and built on a base of real mashed russet potato and white rice flour. The combination gives them a delicate, almost melt-on-your-tongue texture that store-bought rice crackers rarely achieve. Because every single ingredient is straightforward and clearly labeled, there's no second-guessing what's in the mix — no warm spice blends, no mystery seasonings, nothing that could sneak in unwanted flavors or trigger a sensitivity. Rolling the dough thin between parchment sheets is the key move here, keeping the crackers light and snappy rather than dense or chewy. A quick brush of coconut oil before baking gives the tops a gorgeous golden finish, and a pinch of flaky sea salt at the end pulls the whole flavor together beautifully. They crisp up even more as they cool, so patience for those ten minutes off the oven is absolutely worth it. Serve them as a snack on their own or pile on your favorite toppings — either way, they disappear fast.
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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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