Seed Oil Free Vanilla Potato Rice Cracker Bites

These little crackers are a genuinely surprising snack — crisp, lightly sweet from a touch of maple syrup, and warmly fragrant thanks to real vanilla powder. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, almost melt-in-your-mouth texture that store-bought rice crackers rarely achieve. Every fat in the recipe comes from coconut oil, so there's no canola, sunflower, or any other refined seed oil hiding in the dough or the baking brush. That makes these a clean, confident choice when you're trying to avoid industrial oils without sacrificing flavor or crunch. Rolling the dough thin between parchment sheets and pricking each square with a fork are the two small tricks that guarantee a proper snap once they cool. A finishing scatter of flaky sea salt pulls the sweet and savory notes into balance and makes them look almost too pretty to eat. Serve them on their own or alongside a dip, and don't be surprised when the whole batch disappears faster than expected.

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