Peanut Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp at the edges, lightly sweet from maple syrup and vanilla powder, and grounded by a subtle savory note from the sea salt finish. The secret to their satisfying snap is a base of boiled and thoroughly dried russet potato blended with white rice flour and tapioca starch, which gives you that cracker texture without a single grain of wheat or trace of nuts in sight. For anyone navigating store-bought snack aisles and constantly flipping bags over to check for shared-facility warnings, making these at home means you control every single ingredient. Coconut oil keeps the dough pliable and adds a gentle richness, while the vanilla powder elevates the whole thing from plain rice cracker to something that feels almost bakery-worthy. Rolling the dough thin between parchment sheets and pricking each square with a fork are the two small steps that make a real difference — you get even, golden bites that crisp up beautifully as they cool. A light sprinkle of flaky sea salt on top before baking ties the sweet and savory together in the best way. These are the kind of snack you make once and immediately want to have on hand all the time.
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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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