Pescatarian Vanilla Potato Rice Cracker Bites
These little bites are proof that a snack can be genuinely surprising — subtly sweet from maple syrup and vanilla powder, lightly salted, and satisfyingly crisp in a way that feels almost too good for something made with such humble ingredients. The base comes together from boiled russet potato and white rice flour, which gives the crackers a delicate, gluten-free texture that holds its shape beautifully without any fuss. Coconut oil keeps everything tender during the mix and adds a golden finish when brushed on top before baking. Rolling the dough thin between two sheets of parchment is the move here — it's low-stress and produces that satisfying snap once the crackers cool on the pan. A scatter of flaky sea salt at the end pulls the sweet and savory notes into perfect balance. These are endlessly snackable on their own, but they'd also be right at home on a board alongside smoked salmon or your favorite fish dip, making them a natural fit for a pescatarian spread.
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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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