Shellfish 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 more like a sophisticated snack than something you made from scratch. The base comes together from mashed russet potato and white rice flour, which gives each bite a delicate, almost melt-in-your-mouth texture that store-bought rice crackers rarely manage to pull off. Coconut oil and a touch of maple syrup round out the flavor without making them cloying, so they sit comfortably in that sweet-savory middle ground that's perfect for snacking or a cheese board. Rolling the dough thin and pricking each cracker before baking is the move that gets you that satisfying snap once they cool on the pan. The entire ingredient list is naturally free from seafood and shellfish of any kind, so there's no label-reading anxiety here — just clean, simple pantry staples doing their job beautifully. A finishing sprinkle of flaky sea salt pulls everything together and makes them look far more impressive than the effort involved would suggest.
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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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