Vegetarian Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp, lightly sweet, and fragrant with vanilla in a way that feels snack-worthy and a little special at the same time. The base comes together from boiled russet potato and white rice flour, which gives each bite a delicate, almost melt-on-your-tongue texture that you just don't get from standard flour crackers. Coconut oil and a touch of maple syrup round out the flavor without making them dessert-sweet, so they sit comfortably in that satisfying in-between zone. Rolling the dough thin and pricking each square before baking is the move that locks in that satisfying crunch, and the optional flaky sea salt on top plays beautifully against the vanilla. Everything in here is plant-based and straightforward, so there's no need to scan labels for hidden animal products or worry about what's lurking in a store-bought snack. They crisp up even more as they cool, which means a little patience after the oven goes a long way. Serve them on their own or alongside a dip, and don't be surprised when they disappear faster than you expected.
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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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