Vegan Vanilla Potato Rice Cracker Bites

Total time55 min

Prep time20 min

Cook time25 min

4.6

(10)

These little crackers are a genuinely surprising snack — crisp at the edges, subtly sweet from maple syrup, and laced with a warm vanilla note that makes them feel almost fancy for something you rolled out on your kitchen counter. 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 light, gluten-free dough without a single animal product in sight. Coconut oil does double duty here, binding the dough and giving the tops a golden, lightly glossy finish when brushed on before baking. Store-bought crackers so often sneak in dairy, honey, or ambiguous "natural flavors," so making your own means you know exactly what's going in — and what's staying out. The dough comes together quickly, rolls out between two sheets of parchment, and gets cut into rustic little squares that are as easy to make as they are to eat. A final scatter of flaky sea salt before they go into the oven plays beautifully against the gentle sweetness of the vanilla and maple. Serve them as a snack on their own or pile on your favorite toppings — they're sturdy enough to hold their own.

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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
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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