Rye Free Vanilla Potato Rice Cracker Bites

Total time55 min

Prep time20 min

Cook time25 min

Rye Free Vanilla Potato Rice Cracker Bites

These little crackers are genuinely surprising — delicate, lightly sweet from real vanilla powder and a touch of maple syrup, with a satisfying snap once they cool. The base comes together from boiled and mashed russet potato blended with white rice flour and tapioca starch, which means the whole thing is built on naturally grain-free-friendly ingredients with zero rye anywhere in the lineup. That matters more than it sounds, because plenty of packaged crackers and snack bites rely on rye flour or rye-containing blends that can be easy to miss on a label. Making them at home with this straightforward dough puts you fully in control of every ingredient. Rolling the dough thin between parchment sheets and pricking each square with a fork keeps the texture crisp rather than cakey, and a light brush of coconut oil before baking gives the edges that gorgeous golden color. They're wonderful on their own, but a sprinkle of flaky sea salt right before serving takes them somewhere genuinely snack-worthy. Batch them up, let them cool completely on the pan, and watch them disappear faster than expected.

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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
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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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