Xanthan Gum Free Vanilla Potato Rice Cracker Bites
These little crackers are genuinely surprising — crisp, lightly sweet from a touch of maple syrup, and warmly fragrant thanks to real vanilla powder. The secret to their satisfying snap is a base of cooked russet potato blended with white rice flour and tapioca starch, which creates a naturally cohesive dough without any binders or gums whatsoever. That means no ingredient label-scanning, no specialty additives, and no compromise on texture. Coconut oil keeps everything tender during the bake while helping the tops turn a gorgeous golden at the edges. Rolling the dough thin between parchment sheets and pricking each piece with a fork are the two small steps that make the difference between a puffy disappointment and a genuinely crispy cracker. A final sprinkle of flaky sea salt before they go into the oven pulls all the sweet and savory notes together beautifully. Serve them on a snack board, pack them in a lunchbox, or just eat them warm off the pan — they crisp up even more as they cool, so patience (barely ten minutes) is absolutely worth it.
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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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