Soy Free Vanilla Potato Rice Cracker Bites
These little crackers are a genuinely surprising snack — crispy at the edges, subtly sweet from maple syrup, and lightly fragrant with vanilla powder in a way that feels almost bakery-special. The secret to their satisfying snap is a base of steamed russet potato blended with white rice flour and tapioca starch, which creates a naturally tender dough that rolls out beautifully without any wheat or soy in sight. Coconut oil does the heavy lifting in place of butter or any legume-based fat, keeping every ingredient clean and straightforward. For anyone who has turned over a cracker box only to find soy lecithin or soy flour buried in the fine print, making these at home is a genuine relief. The dough comes together with a fork, rolls between two sheets of parchment, and bakes into golden, fork-pricked bites that crisp up even more as they cool on the pan. A pinch of flaky sea salt on top plays beautifully against the hint of maple and vanilla, making these just as at home on a snack board as they are eaten straight off the baking sheet.
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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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