Pecan 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 fancy for something you made from scratch on a weekday. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, snappy texture that holds up beautifully without any nut-based ingredients in sight. Coconut oil and a touch of maple syrup round out the flavor so the vanilla can really shine through. Rolling the dough thin between parchment sheets is the key move here, and pricking each square with a fork keeps everything flat and evenly crisp as it bakes. A light brush of coconut oil before they go into the oven gives the edges that gorgeous golden color you want in a homemade cracker. Finishing with a pinch of flaky sea salt is optional but highly recommended — that sweet-salty contrast is addictive. Whether you're snacking straight off the pan or pairing them with a dip, these are the kind of wholesome, tree-nut-free bites you'll want to keep in regular rotation.
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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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