Seeds Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising treat — crisp, lightly sweet from a touch of maple syrup, and warmly fragrant thanks to real vanilla powder. The secret to their satisfying snap is a base of mashed russet potato blended with white rice flour and tapioca starch, which gives you that cracker texture without relying on any seed-based ingredients or flours. For anyone navigating a seeds-free lifestyle, store-bought snack crackers can be a minefield of sesame, poppy, sunflower, or flax hiding in the ingredient list — these are made entirely from scratch so you know exactly what's in every bite. Coconut oil keeps the dough pliable and adds a subtle richness that plays beautifully against the vanilla. Rolling the dough thin and pricking each piece before baking is the move that ensures an even, golden crisp rather than a puffy, soft result. A light finish of flaky sea salt on top pulls the sweet and savory balance together perfectly. They're elegant enough to serve on a snack board but simple enough to make on a weeknight.
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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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