Walnut Free Vanilla Potato Rice Cracker Bites
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 any nut-based flours in sight. Every single ingredient is straightforward and easy to source, so there's no squinting at labels or second-guessing what's hiding in a store-bought snack mix. The coconut oil brushed on top before baking gives the crackers a beautiful golden finish, and a pinch of flaky sea salt at the end balances the sweetness perfectly. They crisp up even more as they cool, so try to resist eating them straight off the pan — though honestly, good luck with that. Serve them on a cheese board, pack them in a lunchbox, or just snack on them plain; they hold their own in every situation.
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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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